Chicken Casserole Supreme Food

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CHICKEN CASSEROLE SUPREME



Chicken Casserole Supreme image

"This casserole is so satisfying on a cold day, and it gets even better the next day. I added apples and raisins on a whim and feel they really set this apart from other dishes." -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 medium apple, peeled and chopped
1/2 cup golden raisins
1 tablespoon butter
1 package (6 ounces) reduced-sodium stuffing mix
1 pound boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 small onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 cups fat-free sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
4 cups frozen broccoli florets, thawed

Steps:

  • In a large saucepan, combine the broth, apple and raisins. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until apple is tender. Stir in butter and stuffing mix. Remove from the heat; cover and let stand for 5 minutes., Sprinkle chicken with salt and pepper. In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until chicken is no longer pink. Add garlic; cook 1 minute longer. Remove from the heat. Stir in sour cream and soup., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Layer with broccoli and stuffing mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN SUPREME CASSEROLE



Chicken Supreme Casserole image

We love this casserole. It's so simple and easy to make. It's always the first to go at family dinners. Letting it set over night really makes the differnce. You can also freeze uncooked just make sure to defrost well before baking.

Provided by MARIA MAC

Categories     One Dish Meal

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 9

6 lbs chicken (or 12 half boneless breasts)
8 ounces sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 cup milk
1 (7 ounce) package pepperidge farm seasoned stuffing mix
1/2 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
salt and pepper

Steps:

  • Stew chicken and remove skin and bones.
  • Cut chicken into bite size pieces and put into a 9 x13 pan.
  • Combine soup, milk and sour cream.
  • Pour over chicken.
  • Mix stuffing mix with onion, celery and butter.
  • season with salt and pepper to taste.
  • Put suffing mixture over chicken.
  • Let set over night.
  • Bake for 1 hour at 350.
  • Bake covered in foil for 45 min.uncover for last 15 minute for browning.

CHICKEN SUPREME CASSEROLE



Chicken Supreme Casserole image

Make and share this Chicken Supreme Casserole recipe from Food.com.

Provided by yogiclarebear

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces dried whole wheat rotini
1 (16 ounce) package frozen asian-style vegetables, with broccoli, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
2 cups milk
1/4 cup light mayonnaise
1/4 teaspoon black pepper
2 (12 1/2 ounce) cans white meat chicken
2 cups cubed French bread (1/2 inch cubes)
2 tablespoons butter, melted
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F. Cook pasta to al dente, according to package directions. Drain well.
  • In a large bowl, stir together soup, milk, mayonnaise, and pepper. Stir in cooked pasta, vegetables, and chicken.
  • Spoon into an ungreased 3 quart rectangluar glass baking dish. In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture.
  • Bake uncovered, 30-35 minutes, until heated through and bread is golden. Let stand 10 minutes before serving.

Nutrition Facts : Calories 588.3, Fat 19.7, SaturatedFat 7.2, Cholesterol 100.5, Sodium 1135.5, Carbohydrate 62.7, Fiber 4.5, Sugar 1.1, Protein 40.8

CHICKEN CASSEROLE SUPREME



Chicken Casserole Supreme image

My mother has made this casserole for as long as I can remember. She has made it for holidays, church suppers and takes it to any friend or relative that may be sick or sad or just laid up for any variety of reasons. It really is very good, freezes well, gets better as it ages and can be made with any left over chicken you may have. We like to make it from the stewed chicken as the flavor is better but you could just microwave some chicken tenders(I have and although still good, it is not as flavorful and the chicken not as tender).

Provided by Old widow

Categories     One Dish Meal

Time 2h45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 6

3 whole chicken breasts
1 pint sour cream
1 (8 ounce) can condensed cream of mushroom soup
1 cup chicken broth from stewed chicken (or you can use canned)
1/4 lb butter, melted
1 (8 ounce) package Pepperidge Farm Herb Stuffing

Steps:

  • Stew the chicken breasts until meat is falling off bones. Discard bones and chop chicken into bite size pieces.
  • Combine prepared chicken with sour cream and soup. Spread into the bottom of a 2 quart casserole dish.
  • Mix together stuffing mix, broth and melted butter. Spread on top of chicken. (If you want to freeze this ,stop here and freeze).
  • Bake at 350 degrees for 45 minutes or until bubbly.
  • Serve warm.
  • You can also refrigerate this a day ahead before baking.
  • When frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.

CHICKEN CASSEROLE SUPREME



Chicken Casserole Supreme image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Mrs. Alice (Podgie) Neyer and she comments that the recipe is "good for a church social".

Provided by Sarah_Jayne

Categories     Stew

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/4 cup butter, melted
1/4 cup flour
1 cup chicken broth
1 2/3 cups evaporated milk
1/2 cup water
1/2 cup slivered almonds
3 cups cooked rice
2 1/2 cups chicken, diced
1 (3 ounce) can sliced mushrooms
1/2 cup pimiento
1/3 cup green pepper, chopped

Steps:

  • Blend butter and flour; add broth, milk and water.
  • Cook over low heat until thick, stirring constantly.
  • Add salt, rice and other vegetables.
  • Pour into a greased baking dish and bake in 350-degree oven for 30 minutes.
  • Top with almonds.
  • Note: this can be cut in half for a smaller family.

Nutrition Facts : Calories 276.3, Fat 13.6, SaturatedFat 6.4, Cholesterol 30.5, Sodium 194.8, Carbohydrate 30.9, Fiber 1.6, Sugar 1.1, Protein 8.2

CHICKEN SUPREME



Chicken Supreme image

"I received this wonderful recipe from a friend at church," says Candace Black of Durham, North Carolina. A light breading seals in the juices of tender chicken breasts, making them special enough to serve company. Sliced almonds top off the eye-catching entree.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup sliced almonds
Refrigerated butter-flavored spray

Steps:

  • In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat the egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in a 13x9-in. baking dish coated with cooking spray., Sprinkle almonds over chicken. Spritz with butter-flavored spray. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

BROCCOLI CHICKEN SUPREME



Broccoli Chicken Supreme image

This saucy, comforting casserole will draw compliments when it's served at your next potluck dinner. Try the Supreme Sauce with leftover or cooked meats, fish or vegetables.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 16

6 cups fresh broccoli florets
3 cups sliced fresh mushrooms
1 tablespoon butter
6 cups cubed cooked chicken
3 cans (8 ounces each) sliced water chestnuts, drained
SAUCE:
6 tablespoons butter, cubed
1/2 cup plus 1 tablespoon all-purpose flour
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
3 cups chicken broth
1 cup heavy whipping cream
6 egg yolks, lightly beaten
3/4 teaspoon lemon juice
1/8 teaspoon ground nutmeg
3/4 cup slivered almonds, toasted

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms in butter until tender. , In a greased 13-in. x 9-in. baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli. In a greased 8-in. square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli., In a large saucepan over medium heat, melt butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. , Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in lemon juice and nutmeg. , Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.

Nutrition Facts : Calories 394 calories, Fat 25g fat (11g saturated fat), Cholesterol 211mg cholesterol, Sodium 569mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN SUPREME II



Chicken Supreme II image

This is easy to make and has a 'dinner out' quality to it.

Provided by Susan Calderon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
½ cup light whipping cream
½ cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9x13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
  • In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 9.3 g, Cholesterol 95.9 mg, Fat 16.8 g, Fiber 0.7 g, Protein 29.6 g, SaturatedFat 6.6 g, Sodium 693.1 mg, Sugar 1.1 g

CRISPY BAKED CHICKEN SUPREME



Crispy Baked Chicken Supreme image

A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 can (10.5 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup (1 stick) butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
  • Place the chicken breasts into the prepared pan.
  • Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
  • Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
  • Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
  • Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
  • Distribute the butter slices over the top of the crumbs.
  • Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN CASSEROLE SUPREME #2 RECIPE - (4.6/5)



Chicken Casserole Supreme #2 Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 8

3 to 4 chicken breasts
1/4 c. onion, chopped
1/4 c. celery, chopped
salt and pepper to taste
16-oz. container sour cream
10-3/4 oz. can cream of mushroom soup
6-oz. pkg. herb-flavored stuffing mix
1/2 c. butter, melted

Steps:

  • In a large stockpot over medium heat, cover chicken with water; add onion, celery and seasonings. Cook until chicken juices run clear, 20 to 25 minutes. Remove chicken to a plate to cool, reserving 1-3/4 cups broth. Cut chicken into bite-size pieces, discarding skin and bones; set aside. Mix chicken, sour cream and soup; spread mixture in a lightly greased 2-quart casserole dish. Toss stuffing mix with melted butter and reserved broth until moistened; spoon over chicken mixture. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until bubbly. Let stand 10 minutes before serving. Serves 6.

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

CHICKEN BREASTS SUPREME



Chicken Breasts Supreme image

This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.

Provided by angelfadedblue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 pinch paprika, or to taste
3 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup milk
2 tablespoons minced onion
½ cup processed cheese (such as Velveeta®), diced
2 tablespoons Worcestershire sauce
1 (4.5 ounce) can sliced mushrooms, drained and chopped
⅔ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
  • In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
  • Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g

SUPER-EASY CHICKEN CASSEROLE



Super-Easy Chicken Casserole image

A yummy and easy creation that includes chicken, cream of chicken soup, and stuffing.

Provided by LaurenH

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 6

Number Of Ingredients 7

3 cups chopped cooked chicken
1 (10 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup milk
1 (6 ounce) package dry bread stuffing mix
½ cup melted butter
hot water as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange chicken in the bottom of a 2-quart casserole dish.
  • Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
  • Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 27.6 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 0.9 g, Protein 25.5 g, SaturatedFat 17.4 g, Sodium 941.7 mg, Sugar 3.6 g

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