Baked Chicken and Stuffing Casserole

By AnneS

Ingredients

• 1 small onion, chopped (1/4 cup)
• 1 cup chopped celery
• 1/2 cup plus 3 Tablespons butter or margarine
• 1 teaspoon or cube chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup water
• 6 cups bread cubes, toasted
• 12 cup coarsely chopped pecans
• 1/4 cup parsley
• 3 whole chicken breasts, split (6 breast portions in all)
• 3 Tablespoons flour

Preparation

Step 1

1. Saute onion and celery in the 1/2 cup butter in a small skillet until tender, about 8 minutes; add instant chicken broth, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper and the water. Remove from heat.

2. Combine bread cubes, pecans and parsley in a large bowl; add butter mixture; toss gently to moisten evenly. Spread stuffing in a shallow 2 quart casserole.

3. Heat remaining butter in a large skillet. Shake chicken with the flour, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper in a plastic bag. Place chicken in skillet; brown slowly on all sides over medium heat. Arrange over stuffing. Cover.

4. Bake in a moderate oven (350 degrees) for 50 minutes. Uncover and bake 10-15 minutes longer or until chicken is crisp and tender.