Recipe for Chicken And Stuffing Casserole


1/4 cup oil
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon pepper
3 1/2 lb broiler-fryer chicken, cut up
1 can condensed cream of chicken or
1 cream of mushroom soup
6 cup soft bread cubes (about 10 slices)
1/4 cup butter, melted
1 cup milk
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon 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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