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Seafood 
Casseroles
Oyster Casseroles

James's Oyster Mushroom Chicken Casserole

1/2 cup Butter
1/2 cup Green pepper, finely chopped
1 x Onion, finely chopped
1/2 lb Mushrooms, small whole or sliced
1 tsp Salt
    Freshly ground pepper
1/4 cup All-purpose flour
1 cup Chicken stock
1/2 cup Light cream or milk
    Nutmeg
2 tbl Parmesan cheese
2 cup Diced cooked chicken
1 cup Fresh shucked oysters, including liquor
1/3 cup Dry vermouth
1/2 cup Fine dry cracker crumbs or breadcrumbs

 Method :
In skillet, melt 1/4 cup of the butter over medium heat and cook green pepper and onion just until tender. Add mushrooms and cook for 5 minutes.
Season with 1/2 tsp. of the salt, and pepper to taste. Set aside.
In saucepan, melt remaining butter; add flour and cook for 1 minute.
Gradually add chicken stock and cream. Season with a pinch of nutmeg, remaining salt, and pepper to taste; cook, stirring constantly, until sauce is thick and smooth. Remove from heat and add Parmesan, chicken, oysters with liquor, vermouth and mushroom mixture. Mix gently and pour into well greased shallow 6 cup baking dish.
Sprinkle with cracker crumbs and bake in 350 F oven for 25 minutes to 30 minutes until sauce bubbles and crumbs are lightly browned.
Makes 6
servings.