Try this Chicken and Oyster Casserole recipe, or contribute your own.
Suggest a better descriptionReserve 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: [Womans Day Encyclopedia of Cookery - Vol. 2] Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:27:00 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 103 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 239.1mg | 8 % | |
Potassium 142.9mg | 4 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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