Chicken And Stuffing Casserole

Recipe Ingredients

1/4 cup	59ml	Oil
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Pepper
3 1/2 lbs	1589g / 56oz	Broiler-fryer chicken - cut up
1		Condensed cream of chicken or
		Cream of mushroom soup
6 cups	1422ml	Soft bread cubes - (about 10 slices)
1/4 cup	49g / 1.7oz	Butter - melted
1 cup	237ml	Milk
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Rubbed sage
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Pepper
1		Celery - chopped (about 3/4 cup)
1		Onion - chopped (about 1/2 (medium) cup)

Recipe Instructions

Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown.

Heat oven to 350F. Place chicken in ungreased 2 1/2 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

Source:
Kathryn Naffziger, Okeene, OK

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