Chicken & Stuffing Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Oil,
1/2 cup: Flour,
1/2 tsp: Paprika,
1/4 tsp: Pepper,
3 1/2 lbs: Broiler-fryer chicken, cut up
1 can: Condensed cream of chicken or,
Cream of mushroom soup,
6 cup: Soft bread cubes, about 10 slices
1/4 cup: Butter, melted
1 cup: Milk,
3/4 tsp: Salt,
1/2 tsp: Rubbed sage,
1/2 tsp: Dried thyme leaves,
1/4 tsp: Pepper,
1 Lg.: stalk celery, chopped, about 3/4 cup
1 Med.: onion, chopped, about 1/2 cup
Directions:
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
Source from luhu.jp
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
Source from luhu.jp