Chicken and Stuffing Casserole

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

1/4	cup	vegetable oil
1/2	cup	flour, all-purpose
1/2	teaspoon	paprika
1/4	teaspoon	black pepper
3 1/2	pounds	broiler-fryer chicken	cut up
1	can	soup, cream of chicken	condensed, or cream of mushroom soup
6	cups, cubed	bread	soft
1/4	cup	butter	melted
1	cup	milk
3/4	teaspoon	salt
1/2	teaspoon	sage	rubbed
1/2	teaspoon	thyme leaves	dried
1/4	teaspoon	black pepper
1	stalk	celery	chopped
1	medium	onion	chopped

Directions

Heat oil over medium heat in 10 inch 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 inches.

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.

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Member Review

Pumpkin Muffins

It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse