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CHICKEN AND STUFFING CASSEROLE

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

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