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Chicken and Stuffing Casserole
(6 servings)
1/4 c Oil
1/2 c Flour
1/2 ts Paprika
1/4 ts 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 ts Salt
1/2 ts Rubbed sage
1/2 ts Dried thyme leaves
1/4 ts Pepper
1 Lg. stalk celery, chopped (about 3/4 cup)
1 Med. onion, chopped (about 1/2 cup)
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 350 degrees. 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
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