Creamed Sea Food And Chicken
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A rich and elegant baked casserole featuring an assortment of seafood and chicken bound in a creamy mushroom sauce. Perfect for special gatherings and seafood lovers.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 1 hour | None | 8 servings |
🔪 Key Equipment
- Skillet
- Saucepan
- 2-quart casserole
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Scallops | Fresh or frozen |
| To taste | Salt | None |
| To taste | Pepper | None |
| 2 | Chicken bouillon cubes | None |
| 1 pint | Oysters | Fresh or frozen, thawed |
| 1 cup | Shrimp | Cooked, shelled, and deveined |
| 2 cups | Chicken meat | Cooked, cut into chunks |
| 1 cup | Lobster meat | Cooked |
| 1 cup | Mushrooms | Sliced |
| 6 tablespoons | Butter | None |
| 1/2 medium | Onion | Grated |
| 3 tablespoons | Green pepper | Chopped |
| 3 tablespoons | Pimiento | Chopped |
| 6 tablespoons | Flour | None |
| As needed | Milk | Combined with fish broth to make 2 cups |
| As needed | Fish broth | Combined with milk to make 2 cups |
| 1 teaspoon | Worcestershire sauce | None |
| 1/4 teaspoon | Prepared mustard | None |
| 1 cup | Light cream | None |
Instructions
Step 1: Prep Seafood
- Cut 1 cup fresh or frozen scallops into bite-size pieces and simmer for about 5 minutes in 1 cup salted water.
- Drain and save liquid, adding 2 chicken-bouillon cubes to the reserved liquid.
- Heat 1 pint fresh or frozen oysters, thawed until the edges curl, then set aside and add the oyster liquid to the scallop liquid.
Step 2: Make Sauce
- Have 1 cup cooked, shelled and deveined shrimp, 2 cups cooked chicken meat, cut into chunks, and 1 cup cooked lobster meat ready.
- Sauté 1 cup sliced mushrooms in 6 tablespoons butter until golden brown.
- Grate 1/2 medium onion over the mushrooms, sprinkle with 3 tablespoons chopped green pepper and 3 tablespoons pimiento.
- Add 6 tablespoons flour and blend until smooth.
- Then add the milk and fish broth to make 2 cups. Stir gradually into the butter, flour, and mushrooms in the skillet, making a thick cream sauce.
- Season with 1 teaspoon Worcestershire sauce and 1/4 teaspoon prepared mustard.
- Stir in 1 cup light cream and heat a few minutes longer. Season to taste with salt and pepper.
Step 3: Assemble and Bake
- Arrange the fish and chicken in separate layers in a 2-quart casserole.
- Pour the sauce over and bake in a slow oven, 300° F., 45 minutes to 1 hour, or until bubbly.
💡 Make-Ahead & Storage: The casserole may be stored in the refrigerator until 1 hour before baking.
Original Recipe Scan
