Chicken And Stuffing Casserole |
Course : Casseroles
Serves: 6 |
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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) |
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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:
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