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


  1. Preheat the oven to 400°F. Spray a shallow baking pan with nonstick cooking spray and set aside.
  2. 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.
  3. Rinse the chicken pieces and pat dry. Set aside.
  4. 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.
  5. 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
  6. 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.