Make herb stuffing (recipe below). Shake chicken in paper bag with flour,
salt, paprika and pepper. Cut breasts from neck and toward lower tip to
make a pocket. Fill with stuffing; skewer with picks; dip in melted
butter; place in baking dish. Bake in slow oven (325'F.) 1 1/2 hours,
or until tender. It will not need turning. Serve with mushroom sauce.
HERB STUFFING-
Combine 4 cups dry bread cubes, 2 tablespoons chopped onion, 1/2 teaspoon
salt, 1/2 teaspoon poultry seasoning, 1/4 teaspoon pepper, 4 tablespoons
melted butter, 1/2 cup hot water in small bowl; toss lightly.
MUSHROOM SAUCE-
Heat 1 can cream of mushroom soup. Stir in 1 cup sour cream and parsley
flakes. Do not boil. Serve with chicken. Chicken quarters may be prepared
as above, except not stuffed.
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