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Chicken & Stuffing Casserole

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Submitted by SnowGoddess

Chicken and Stuffing Casserole recipe

YIELD

8 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML BUTTER
melted
½ 118
1 237
CUP ML MILK
½ 2.5
TEASPOON ML PAPRIKA
¾ 3.8
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML SAGE
rubbed *
3 ½ 1.6
POUNDS KG WHOLE CHICKEN
cut up
½ 2.5
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
CAN CAN SOUP, CREAM OF CHICKEN
condensed
1 1
STALK STALK CELERY
chopped *
1 1
MEDIUM MEDIUM ONIONS
chopped
6 6
CUPS, CUBED CUPS, CUBED BREAD
soft *

Directions

Heat oil over medium heat in 10” skillet. Mix flour, paprika and ¼ teaspoon pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown.

Heat oven to 350℉ (180℃). Place chicken in ungreased 2½ quart casserole or square baking dish , 9×9×2 inch. 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 637 59% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 670mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 101g
Vitamin A 11% Vitamin C 2%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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