Yield: 6 servings
Measure | 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 |
\N \N | 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 \N | Lg. stalk celery, chopped (about 3/4 cup) |
1 \N | Med. onion, chopped (about 1/2 cup) |
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