Chicken and stuffing casserole

6 servings

Ingredients

Quantity Ingredient
¼ cup Oil
½ cup Flour
½ teaspoon Paprika
¼ teaspoon Pepper
3½ pounds Broiler-fryer chicken, cut up
1 can Condensed cream of chicken or
Cream of mushroom soup
6 cups Soft bread cubes (about 10 slices)
¼ cup Butter, melted
1 cup Milk
¾ teaspoon Salt
½ teaspoon Rubbed sage
½ teaspoon Dried thyme leaves
¼ teaspoon Pepper
1 Lg. stalk celery, chopped (about 3/4 cup)
1 Med. onion, chopped (about 1/2 cup)

Directions

Heat oil over medium heat in 10" skillet. Mix flour, paprika and ¼ tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown.

Heat oven to 350 degrees. Place chicken in ungreased 2½ quart casserole or square baking dish, 9x9x2". Pour soup over chicken.

Toss remaining ingredients. Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done.

Serves: 6 From: Betty Crocker Recipe Booklet

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