Karen Hall, Lillie School
- 1/4 cup butter or margarine
- 2 cup Pepperidge Farm herb seasoned stuffing, crushed
- 1 tsp salt
- 2 to 3 lb chicken, cut-up
- 1 egg
- 1 Tbsp water
- 1 (10 3/4 oz) can chicken gravy
- 1/2 sour cream
Preheat oven to 425°F. Put butter in shallow baking pan and place in oven until melted. Meanwhile combine crushed stuffing and salt in a plastic bag. Dip chicken parts in egg that has been beaten with water. Shake, a few pieces at a time, in bag until well coated. Place chicken, skin side down, in melted butter. Do not layer in pan.
Bake, uncovered, 30 minutes; turn and continue baking for 15 minutes.
Gravy: Combine canned gravy with sour cream and heat to just below boiling.