Chicken and Oyster Casserole

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

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 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

Directions

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