Chicken & Stuffing Casserole

Name: Chicken and Stuffing Casserole
Cook time: P1H15M
Total time: P1H30M
Yield: 8
Cuisine: Fusion
Ingredients: vegetable oil; butter; flour; milk; paprika; salt; black pepper; sage; chicken, whole; thyme; black pepper; soup, cream of chicken; celery; onions; bread

Chicken and Stuffing Casserole recipe

Yield

8 servings

Prep

15 min

Cook

75 min

Ready

90 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	vegetable oil
¼	cup	butter melted
½	cup	all-purpose flour
1	cup	milk
½	teaspoon	paprika
¾	teaspoon	salt
¼	teaspoon	black pepper
½	teaspoon	sage rubbed	*
3 ½	pounds	whole chicken cut up
½	teaspoon	thyme dried	*
¼	teaspoon	black pepper
1	can	soup, cream of chicken condensed
1	stalk	celery chopped	*
1	medium	onions chopped
6	cups, cubed	bread soft	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	vegetable oil
59	ml	butter melted
118	ml	all-purpose flour
237	ml	milk
2.5	ml	paprika
3.8	ml	salt
1.3	ml	black pepper
2.5	ml	sage rubbed	*
1.6	kg	whole chicken cut up
2.5	ml	thyme dried	*
1.3	ml	black pepper
1	can	soup, cream of chicken condensed
1	stalk	celery chopped	*
1	medium	onions chopped
6	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 , 9x9x2 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.