Title: Chicken and Stuffing Casserole
Categories: Poultry Casserole
Yield: 6 Servings

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)

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

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