Serves: 4
Total Calories: 1,195

2 cups seasoned stuffing mix
3 pounds broiler-fryer chicken cut up
1 (10 3/4-ounce) can condensed cream of celery soup divided
3/4 cup milk divided
1 1/2 tablespoons chopped fresh chives divided
1 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.

Nutritional Facts:

Serves: 4
Total Calories: 1,195
Calories from Fat: 304

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie