Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

1/4 cup oil
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon pepper
3 1/2 pounds broiler chicken, cut up
1 can condensed cream of chicken soup
10 slices bread, cut into soft cubes
1/4 cup butter, melted
1 cup milk
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3/4 cup chopped celery
1/2 cup medium onion, chopped

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 350ºF.

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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