MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken & Oyster Casserole
  Categories: Poultry, Fish/shellf, Casseroles
       Yield: 4 Servings
  
       1 lg Fryer (about 3 lbs.), cut up
     1/4 c  All-purpose flour
   1 1/4 ts Salt
     1/4 ts White pepper
       2 tb Shortening
     1/2 c  Boiling water
     1/2 c  Heavy cream
      18    Oysters
       2 tb Toasted slivered blanched
            -almonds
  
   Reserve back, wings, and neck of chicken for later use. Wash remaining
   pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8
   teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart
   casserole. Add boiling water, cover, and bake in preheated moderate
   oven (350 F.) for 1 hour, or until tender. Add cream, remaining salt
   and pepper, and the oysters. Cover and bake for 10 minutes longer.
   Sprinkle with almonds and serve at once with hot baking powder
   biscuits, if desired.
   
   Makes 4 servings.
   
   From: Steve Herrick Source: [Woman’s Day Encyclopedia of Cookery -
   Vol. 2]
  
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