Chicken and Stuffing Casserole

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Title: Chicken and Stuffing Casserole
Categories: Poultry, Casseroles
Yield: 6 servings

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 Recipe Booklet

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