| 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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