Oysters And Artichoke Casserole Recipe

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Oysters and Artichoke Casserole

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Ingredients

2 pkg
artichoke hearts, frozen
1/2 lb
mushrooms, sauteed in butter
1 qt
oysters, large
1/4 lb
butter
1
chicken, whole but cut up
1/2 c
parsley, fresh minced
1/2 c
flour, browned
white wine, dry
2 Tbsp
lemon juice
1
lemon, unpeeled and thinly sliced
pinch
thyme
pinch
salt
pinch
pepper
pinch
paprika
pinch
cayenne pepper

Directions Step-By-Step

1
Cook artichoke hearts as directed on package; place in a flat, buttered casserole and cover with sauteed mushrooms.
2
Cook oysters in their liquid until edges begin to curl; drain thoroughly in colander, reserving liquid.
3
Melt butter and saute onion until tender; add parsley and cook a minute.
4
Add flour, stirring until smooth, then add enough white wine to oyster liquid to make 1 1/2 cups.
5
Add seasonings and stir constantly until thick, then add oysters and spoon mixture over artichokes and mushrooms.
6
Arrange lemon slices over top; add a pinch or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.

About this Recipe

Course/Dish: Fish, Seafood, Casseroles
Other Tag: Quick & Easy