Chicken And Oyster Casserole Recipes

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CHICKEN AND OYSTER PIE



Chicken and Oyster Pie image

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

3 pounds cooked chicken, cut into 1-inch cubes
1 dozen freshly shucked oysters, liquor reserved
3/4 cup butter
1 cup chopped celery
6 tablespoons flour
1 cup chicken broth
1 cup cream
Salt and freshly ground black pepper
1/2 teaspoon nutmeg
1/2 lemon, juiced
1/2 teaspoon lemon zest
2 pre made pie doughs

Steps:

  • Preheat oven to 400 degrees F.
  • Place chicken and oysters in casserole dish. In a saute pan, add butter and melt. Add celery and saute for 2 minutes. Stir in flour. Add broth, reserved oyster liquor, and cream, and stir until thickened. Add salt, pepper, nutmeg, lemon juice, and zest.
  • Roll out pie dough so it is slightly larger than the casserole dish. Pour sauce over chicken and cover with pie dough. Bake for 40 minutes.

CHICKEN AND OYSTER CASSEROLE



Chicken and Oyster Casserole image

A New England delight from that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 lbs whole chickens, split
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water, boiling
1 cup cream
2 tablespoons butter
2 cups oysters, shucked

Steps:

  • Preheat oven to 350F and butter a casserole dish.
  • Dredge chicken with flour, salt and pepper; place in prepared baking dish.
  • Pour boiling water over top, cover and bake until tender, about an hour.
  • Remove from oven, add cream, butter and oysters.
  • Cover, return to oven and cook for an additional ten minutes or until edges of the oysters curl.
  • Serve at once with hot biscuits.

Nutrition Facts : Calories 842.2, Fat 60.7, SaturatedFat 23.1, Cholesterol 298.8, Sodium 651.6, Carbohydrate 13.8, Fiber 0.2, Sugar 0.1, Protein 57.2

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE



Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
  • Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  • Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

OYSTER CASSEROLE



Oyster Casserole image

Quick and easy oyster casserole.

Provided by Pearl

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 8

Number Of Ingredients 6

1 cup butter, melted
½ (16 ounce) package saltine crackers, crushed
2 (8 ounce) cans oysters
1 ½ tablespoons heavy whipping cream
1 teaspoon Worcestershire sauce
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  • In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  • Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  • Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g

OYSTER CASSEROLE



Oyster Casserole image

The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 pint shucked fresh oysters, drained
1/3 cup condensed cream of mushroom soup, undiluted
2 tablespoons milk

Steps:

  • In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

Nutrition Facts :

CHICKEN AND OYSTER PIE



Chicken and Oyster Pie image

My grandmother and mother were known for their hearty, delicious Dutch meals-and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
3 cups chicken broth, divided
4 cups cubed cooked peeled potatoes
3 cups chopped cooked chicken
1 pint shucked oysters, drained and chopped or 2 cans (8 ounces each) whole oysters, drained and chopped
1 package (16 ounces) frozen peas, thawed
1/2 cup chopped celery
2 hard-boiled large eggs, chopped
1 tablespoon snipped fresh parsley
Butter
Pastry for a double-crust pie

Steps:

  • In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.

Nutrition Facts :

HAM AND OYSTER CASSEROLE



Ham and Oyster Casserole image

Make and share this Ham and Oyster Casserole recipe from Food.com.

Provided by kellychris

Categories     Ham

Time 40m

Yield 4 meals, 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
3 tablespoons flour
1 cup hot chicken stock or 1 cup bouillon
1 cup hot cream
1/4 cup dry sherry
1 cup cooked ham, cut into 1/2-inch cubes
1 pint oyster, with juice
white salt & pepper

Steps:

  • Melt 3 tablespoons butter.
  • Add flour and stir over low heat without permitting flour to brown (about 5 minutes).
  • Add chicken stock and cream gradually.
  • Continue to cook, stirring constantly, until sauce is thick and smooth.
  • Put in a pan over hot water and add sherry and ham.
  • In another skillet, melt 1 tablespoon butter and add oysters and juice.
  • Cook until edges curl.
  • Add oysters to sauce and heat thoroughly without boiling.
  • Add salt and pepper for taste.
  • Serve in pastry shells or on toast.

Nutrition Facts : Calories 330.6, Fat 21.4, SaturatedFat 11.6, Cholesterol 105.7, Sodium 295.9, Carbohydrate 9.7, Fiber 0.1, Sugar 0.6, Protein 15.6

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