Chicken and Oyster Casserole

• 1 large chicken, whole
• 1/4 cup flour, all-purpose
• 1 1/4 teaspoons salt
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable shortening
• 1/2 cup water boiling
• 1/2 cup heavy whipping cream
• 18 each oysters
• 2 tablespoons almonds blanched, slivered

1. Reserve back, wings, and neck of chicken for later use.
2. Wash remaining pieces and dry.
3. Dredge with flour mixed with 1/2 teaspoon salt and 18 teaspoon pepper.
4. Brown on all sides in hot fat.
5. Remove to 2 quart casserole.
6. Add boiling water, cover, and bake in preheated moderate oven for 1 hour, or until tender.
7. Add cream, remaining salt and pepper, and the oysters.
8. Cover and bake for 10 minutes longer.
9. Sprinkle with almonds and serve at once with hot baking powder biscuits, if desired.

chicken, flour, salt, white pepper, vegetable shortening, water boiling, heavy whipping cream, oysters, almonds blanched

Taken from recipeland.com/recipe/v/chicken-oyster-casserole-39056 (may not work)