"Leonard Blaisdell" > wrote:
>
> I don't think the thighs will dry out unless you remove the skin.
> Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the
> casserole. Also, a quick browning on the stovetop will enhance the taste
> and appearance of the chicken. Less than two cents worth and off the top
> of my head.
>

Sounds good, but I have one of those husbands who cannot have bone
or skin in his chicken. >:P~

I was thinking about experimenting with the thigh skin, browning it in
a pan, to see if I can get that good browned dripping stuff that makes
gravy so good. The thighs were 99 cents a lb! Gotta love that.