1/4 c. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
2 lb. chicken, cut up
3 tbsp. shortening
1 1/2 c. chopped celery
1/2 c. chopped onion
7 c. seasoned bread cubes
1 (10 oz.) cream of chicken soup
1 1/2 c. water

Preheat oven to 375 degrees. In a paper or plastic bag, combine flour with salt, paprika, pepper. Shake pieces, two or three at a time, to coat. In large heavy frying pan, brown chicken pieces in hot oil. Sprinkle celery and onion evenly in 9 x 13 inch baking dish. Top with stuffing cubes. In medium mixing bowl, combine soup with water. Pour soup mixture over stuffing cubes. Arrange chicken over all. Cover tightly with foil. Bake at 375 degrees for 1 hour or until chicken is tender.