Name: Chicken and Stuffing Casserole
Ingredients: 1/4 c Oil; 1/2 c Flour; 1/2 ts Paprika; 1/4 ts Pepper; 3 1/2 lb Broiler-fryer chicken, cut up; 1 cn Condensed cream of chicken or; Cream of mushroom soup; 6 c Soft bread cubes (about 10 slices); 1/4 c Butter, melted; 1 c Milk; 3/4 ts Salt; 1/2 ts Rubbed sage; 1/2 ts Dried thyme leaves; 1/4 ts Pepper; 1 Lg. stalk celery, chopped (about 3/4 cup); 1 Med. onion, chopped (about 1/2 cup)

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Main dish, Casseroles	6	Servings

INGREDIENTS

1/4	c	Oil
1/2	c	Flour
1/2	ts	Paprika
1/4	ts	Pepper
3 1/2	lb	Broiler-fryer chicken, cut up
1	cn	Condensed cream of chicken or
		Cream of mushroom soup
6	c	Soft bread cubes (about 10 slices)
1/4	c	Butter, melted
1	c	Milk
3/4	ts	Salt
1/2	ts	Rubbed sage
1/2	ts	Dried thyme leaves
1/4	ts	Pepper
1		Lg. stalk celery, chopped (about 3/4 cup)
1		Med. onion, chopped (about 1/2 cup)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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