CHICKEN AND STUFFING CASSEROLE

The boneless skinless chicken breasts adds a nice touch to this recipe. You can make it with boned chicken.

Serves 4

Ingredients:

3 tablespoon oil 1/2 cup flour 1/2 teaspoon paprika 1/4 teaspoon pepper 4 pieces of boneless skinless chicken breasts 1 can cream of chicken soup 12 slices of white bread, broken into small pieces 1/4 cup butter, melted 1 cup milk 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon poultry seasoning 1 large stalk cerely, chopped 1 medium onion (or scallions), chopped

Directions:

Mix flour, paprika and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in a large skillet over medium heat. 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 dish. Pour soup over chicken. Saute celery and onion in butter. Pour into the bowl of slices of bread that are broken up into small pieces. Add salt, pepper and poulty seasoning to the bowl. Then add the milk. With your hands make a mixture that isn't mushy but firm enough to mold into a mound to put on top of the chicken. (Add more bread or liquid to make it the consistency you want.) Cover and bake for 1 hour and 15 minutes.

Home