1 roasting chicken (5 to 7 lbs.)
3 c. water
1 tbsp. Accent
2 tsp. salt
1/2 lb. saltines, coarsely crumbled
1/2 lb. butter, cut in bits
1 lb. fresh mushrooms, sliced and sauteed
1 pt. oysters
Salt
Pepper
Milk
Chicken broth

Simmer chicken in water with Accent and salt until tender. Remove chicken; save broth. Remove chicken from bones. Put bones back in broth and cook 1/2 hour longer. Cut chicken in bite size pieces. Strain broth and remove fat from top.

In a 3 1/2 inch deep casserole, layer ingredients as follows - 1/3 of the cracker crumbs, butter, chicken, mushrooms, oysters, salt, and pepper. Repeat until all is used. Mix equal parts broth and milk and slowly pour over mixture until liquid can just be seen. Save remaining liquid.

Bake, uncovered, at 400 degrees for 45 minutes. Increase heat to 500 degrees and bake 5 more minutes. Add liquid during baking anytime mixture becomes dry.

To make ahead, stop before adding liquid and refrigerate, covered with plastic wrap. Remove from refrigerator. Allow casserole to return to room temperature. Add liquid and bake. Serves 12. Can be made ahead.