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Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

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Prep
30 min.		 Cook
60 min.		 Ready In
90 min.
     6 servings

Nutrition Facts

Serving Size 405g
Amount per Serving
Calories 84959% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 17g 87%
Trans Fat 0.0g
Cholesterol 229mg 76%
Sodium 893mg 37%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Sugars 3g
Protein 67g
Vitamin A 14% • Vitamin C 3%
Calcium 10% • Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

1/4cup vegetable oil
1/2cup flour, all-purpose
1/2teaspoon paprika
1/4teaspoon black pepper
3 1/2pounds broiler-fryer chicken cut up
1can soup, cream of chicken condensed, or cream of mushroom soup
6cups, cubed bread soft*
1/4cup butterVideo melted
1cup milkVideo
3/4teaspoon salt
1/2teaspoon sage rubbed*
1/2teaspoon thyme leaves dried*
1/4teaspoon black pepper
1stalk celery chopped*
1medium onion chopped
* Nutrition Facts

Directions

Heat oil over medium heat in 10 inch 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 inches.

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.

First published: last updated: 2012-03-31

 
 
 
 
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