Title: Chicken and 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]