Instructions: 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.

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