CHICKEN OYSTER RECIPE RECIPES

CHICKEN AND OYSTER GUMBO RECIPE | MYRECIPES

Chicken And Oyster Gumbo Recipe | MyRecipes image

Provided by MyRecipes

Yield 2 1/2 quarts or 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 (3 1/2- to 4-pound) broiler-fryer, cut up and skinned
? cup shortening
½ cup all-purpose flour
1 large onion, chopped
3 quarts water
1 to 1 1/2 teaspoons salt
¼ teaspoon pepper
? teaspoon red pepper
½ cup chopped green onion tops
? cup chopped fresh parsley
3 (12-ounce) containers fresh select oysters, drained
2 teaspoons filé powder, (optional)
Hot cooked rice

Steps:

Brown chicken in hot shortening in a large Dutch oven. Remove from Dutch oven; drain well, reserving shortening in Dutch oven.
Add flour to hot shortening; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add chopped onion; cover, and cook 10 minutes.
Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally.
Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in filé powder to thicken gumbo, if desired. Serve gumbo over rice.

OYSTER-AND-CHICKEN CASSEROLE RECIPE | MYRECIPES

Oyster-and-Chicken Casserole Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 15

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
? cup butter or margarine
? cup all-purpose flour
1 (14 1/2-ounce) can chicken broth
1 cup whipping cream
½ teaspoon salt
½ teaspoon pepper
1 (12-ounce) container fresh oysters, well drained
2 tablespoons butter or margarine, melted
1 cup soft breadcrumbs

Steps:

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.
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.
Stir together 2 tablespoons melted butter and breadcrumbs; sprinkle over casserole.
Bake at 350° for 30 minutes or until bubbly.

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