---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken and Stuffing Casserole
  Categories: Poultry, Casseroles
       Yield: 6 servings
  
     1/4 c  Oil                               1/4 c  Butter, melted
     1/2 c  Flour                               1 c  Milk
     1/2 ts Paprika                           3/4 ts Salt
     1/4 ts Pepper                            1/2 ts Rubbed sage
   3 1/2 lb Broiler-fryer chicken, cut        1/2 ts Dried thyme leaves
            -up                               1/4 ts Pepper
       1 cn Condensed cream of chicken          1    Lg. stalk celery, chopped
            -or                                      -(about 3/4 cup)
            Cream of mushroom soup              1    Med. onion, chopped (about
       6 c  Soft bread cubes (about 10               -1/2 cup)
            -slices)                       
  
   Heat oil over medium heat in 10 skillet.  Mix flour, paprika and 1/4 tsp.
   pepper.  Coat chicken with flour mixture. 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
   or square baking dish, 9x9x2".  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.
   
   Serves:  6 From: Betty Crocker Recipe Booklet
  
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