Chicken and Stuffing Casserole

• 1/4 cup vegetable oil
• 1/4 cup butter melted
• 1/2 cup flour, all-purpose
• 1 cup milk
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sage rubbed
• 3 1/2 pounds chicken, whole cut up
• 1/2 teaspoon thyme dried
• 1/4 teaspoon black pepper
• 1 can soup, cream of chicken condensed
• 1 stalk celery chopped
• 1 medium onions chopped
• 6 cups, cubed bread soft

1. Heat oil over medium heat in 10" skillet.
2. Mix flour, paprika and 1/4 teaspoon pepper.
3. Coat chicken with flour mixture.
4. Cook chicken in oil over medium heat 15 to 20 minutes or until brown.
5. Heat oven to 350F (180C).
6. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2 inch.
7. Pour soup over chicken.
8. Toss remaining ingredients.
9. Mound mixture on chicken.
10. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done.

vegetable oil, butter, flour, milk, paprika, salt, black pepper, sage, chicken, thyme, black pepper, soup, celery, onions, bread soft

Taken from recipeland.com/recipe/v/chicken-stuffing-casserole-45895 (may not work)