Chicken and Stuffing Casserole

Main Ingredient: Poultry Chicken
Course: Stuffings Casseroles
Yield:

Chicken and Stuffing Casserole ingredients

1⁄4 c Oil
1⁄2 c flour
1⁄2 t Paprika
1⁄4 t Pepper
3 1⁄2 lb Broiler-fryer chicken, cut
-up
1 cn Condensed cream of chicken
-OR-
Cream of mushroom soup
6 c Soft bread cubes (about 10 slices)
1⁄4 c butter, melted
1 c Milk
3⁄4 t Salt
1⁄2 t Rubbed sage
1⁄2 t Dried thyme leaves
1⁄4 t Pepper
1 Lg. stalk celery, chopped (about 3/4 cup)
1 Med. onion, chopped (about 1/2 cup)

Cooking Chicken and Stuffing Casserole

1. Heat oil over medium heat in 10 skillet.
2. Mixi flour, paprika and 1/4 tsp. pepper.
3. Coat chicken with flour mixture.
4. Cook chicken in oil over medium heat 15 to 20 minutes or until brown.
5. Heat oven to 350 degrees.
6. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2.
7. Pour soup over chicken.
8. Tossi remaining ingredients.
9. Mound mixture on chicken.
10. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done.
11. Serves: 6 From: Bettyi Crocker Recipe Booklet.