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Chicken and Stuffing Casserole
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 | Preparation | 15 minutes |
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| Cooking | 1 hours |
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| Ready In | 1 hours |
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Ingredients
| 1/4 |
cup |
vegetable oil |
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| 1/4 |
cup |
butter |
melted |
| 1/2 |
cup |
flour, all-purpose |
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| 1 |
cup |
milk |
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| 1/2 |
teaspoon |
paprika |
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| 3/4 |
teaspoon |
salt |
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| 1/4 |
teaspoon |
black pepper |
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| 1/2 |
teaspoon |
sage |
rubbed |
| 3 1/2 |
pounds |
broiler-fryer chicken |
cut up |
| 1/2 |
teaspoon |
thyme leaves |
dried |
| 1/4 |
teaspoon |
black pepper |
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| 1 |
can |
soup, cream of chicken |
condensed |
| 1 |
stalk |
celery |
chopped |
| 1 |
medium |
onion |
chopped |
| 6 |
cups, cubed |
bread |
soft |
Directions
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 inch. 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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