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