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Oyster-and-Chicken Casserole

Yield 8 servings


  • 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

How to Make It

  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.