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Chicken and Stuffing Casserole

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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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