Oysters and Artichoke Casserole

Oysters And Artichoke Casserole

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  • 2 pkg
    artichoke hearts, frozen
  • 1/2 lb
    mushrooms, sauteed in butter
  • 1 qt
    oysters, large
  • 1/4 lb
  • 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
  • pinch
  • pinch
  • pinch
  • pinch
    cayenne pepper

How to Make Oysters and Artichoke Casserole


  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.

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About Oysters and Artichoke Casserole

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

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