Chicken And Stuffing Casserole

Course : Casseroles
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1/4 cup oil
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon pepper
3 1/2 pounds broiler-fryer chicken -- cut
1 can condensed cream of chicken -- or cream of mushroom soup
6 cups soft bread cubes -- (about 10, slices)
1/4 cup butter -- melted
1 cup milk
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 large celery -- chopped 3/4 cup
1 medium onion -- chopped (about 3/4 cup)
 

Preparation / 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". 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:


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Casseroles Recipes