Oven-Fried Chicken

Servings: 4

Prep Time: 20 min

Cook Time: 45 min


2 cups; Mrs. Cubbison's Traditional Seasoned Stuffing

3 pound; fryer, cut up

1/2 ounce; can condensed cream of celery soup, divided

1/4 cup; milk, divided

1 tablespoons; chopped fresh chives, divided

1/4 tablespoon; chopped fresh parsley

1/4 cup; melted butter or margarine


  • Preheat the oven to 400°F. Spray a shallow baking pan with nonstick cooking spray and set aside.
  • Place the stuffing mix in a plastic bag, seal, and use a rolling pin to crush the mix into fine crumbs. Transfer the crumbs to a shallow bowl and set aside.
  • Rinse the chicken pieces and pat dry. Set aside.
  • In a pie pan, mix together 1/3 cup of the soup, 1/4 cup of the milk, 1 tablespoon of the chives, and all of the parsley. Dip each chicken piece in the soup mixture. Then roll the piece in the crushed stuffing, pressing to coat.
  • Arrange the coated chicken pieces in the prepared baking pan, and drizzle with the melted butter or margarine. Bake uncovered for 45 minutes, or until a thermometer inserted in the chicken reads 170°F
  • When the chicken is almost done, combine the remaining soup, milk, and chives in a small saucepan, and simmer over medium- low heat until piping hot. Serve drizzled over the chicken.