1/2 c. flour
1/2 tsp. paprika
1/8 tsp. pepper
1 tsp. salt
1 3/4 lbs. chicken thighs (5)
2-4 tbsp. oil or shortening
1 1/2 c. celery, chopped
1/4 c. instant minced onion
7 c. (7 or 7 1/2 oz. pkg.) seasoned stuffing cubes
10 1/2 oz. can condensed cream of chicken soup
1 1/2 c. water

In plastic bag, combine flour with salt, pepper and paprika. Shake chicken pieces 2 or 3 at a time to coat. In large fry pan, brown chicken pieces in oil over medium heat.

Sprinkle celery and onion evenly in 13"x9" baking dish. Top with stuffing cubes.

In medium mixing bowl combine soup with water. Pour soup mixture evenly over stuffing cubes. Arrange chicken pieces over all. Cover tightly with foil. Bake at 375 degrees for 45 to 55 minutes until chicken is tender. For drier dressing, remove foil the last 10 minutes.

To prepare with breasts, bake 60 to 70 minutes. Drumsticks or Wings: Bake 55 to 65 minutes.