Chicken Fricassee

• 1/4 c. flour
• 2 tsp. salt
• 1 tsp. paprika
• 1/8 tsp. pepper
• 1 (3 lb.) fryer chicken, cut up (can use 2 lb. chicken breast, boned and skinned)
• 3 tsp. salad oil
• 2 celery stalks, thinly sliced
• 2 medium carrots, thinly sliced
• 1 small onion, sliced
• 1 1/2 c. milk
• 1 (10 3/4 oz.) can condensed cream of chicken soup

1. On wax paper, combine flour, salt, paprika and pepper; coat chicken pieces with flour mixture.
2. In a 12-inch skillet over medium-high heat in hot oil, cook chicken until lightly browned on all sides.
3. Remove to casserole dish.
4. Saute celery, carrots and onion with drippings in skillet and cook over medium heat until tender, stirring occasionally.
5. Add to casserole.
6. Mix soup with milk and pour into casserole.
7. Bake at 350u0b0 for 35 minutes or until chicken is fork-tender.
8. Cover with foil and bake for 15 to 20 more minutes.
9. Enjoy!

flour, salt, paprika, pepper, fryer chicken, salad oil, celery stalks, carrots, onion, milk, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956371 (may not work)