Oyster-and-Chicken Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons butter or margarine |
1 (8-ounce) package sliced fresh mushrooms |
2 cups chopped cooked chicken |
3 cups cooked long-grain rice |
1 cup frozen sweet green peas, thawed |
1 (2-ounce) jar diced pimiento, drained |
1/3 cup butter or margarine |
1/3 cup all-purpose flour |
1 (14 1/2-ounce) can chicken broth |
1 cup whipping cream |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (12-ounce) container fresh oysters, well drained |
2 tablespoons butter or margarine, melted |
1 cup soft breadcrumbs |
Directions:
1. Melt 2 tablespoons butter in a large skillet; add mushrooms, and sauté until tender; drain well. Return mushrooms to skillet; add chicken and next 3 ingredients.
2. Melt 1/3 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in broth and whipping cream; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper. Add to chicken mixture, stirring gently. Spoon half of chicken mixture into a lightly greased 13- x 9-inch baking dish. Top with oysters and remaining chicken mixture.
3. Stir together 2 tablespoons melted butter and breadcrumbs; sprinkle over casserole.
4. Bake at 350° for 30 minutes or until bubbly.
|
|