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Chicken and Stuffing Casserole

 

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Recipe (click to expand)

1/4 c Oil 1/4 c Butter, melted

1/2 c Flour 1 c Milk

1/2 ts Paprika 3/4 ts Salt

1/4 ts Pepper 1/2 ts Rubbed sage

3 1/2 lb Broiler-fryer chicken, cut 1/2 ts Dried thyme leaves

-up 1/4 ts Pepper 1 cn Condensed cream of chicken 1 Lg. stalk celery, chopped

-or -(about 3/4 cup) Cream of mushroom soup 1 Med. onion, chopped (about 6 c Soft bread cubes (about 10 -1/2 cup)

-slices) 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

From: Betty Crocker

 

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