Chicken Broth Supreme Recipes

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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

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.

SUPREME CHICKEN



Supreme Chicken image

I've been making this for over 10 years and it is always a hit. Great with rice pilaf and Brussels sprouts.

Provided by Carole McCully

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1 ½ teaspoons salt, divided
¼ teaspoon ground black pepper
6 boneless, skinless chicken breast halves
¼ cup butter
2 tablespoons water
1 ¼ cups half-and-half
6 ounces fresh mushrooms, sliced
1 tablespoon lemon juice
1 ½ cups shredded Cheddar cheese

Steps:

  • In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
  • Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 9.9 g, Cholesterol 137.1 mg, Fat 24.5 g, Fiber 0.7 g, Protein 37.6 g, SaturatedFat 14.8 g, Sodium 910.6 mg, Sugar 0.8 g

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

CHICKEN SUPREME IV



Chicken Supreme IV image

Breaded chicken breasts are sauteed until golden, then baked with Jack cheese, mushrooms, and a white wine sauce. This delicious chicken dish was taught to me by my mother. It calls for white Zinfandel wine, and has an amazing flavor. It is guaranteed to be one of your favorites, too. This dish goes well with asparagus, and some kind of pasta side (we like to make angel hair pasta with garlic herb butter). Enjoy!!

Provided by CHRSTIE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 4

Number Of Ingredients 8

1 ½ cups grated Parmesan cheese
3 eggs, beaten
1 ½ cups Italian-style seasoned bread crumbs
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 cups white Zinfandel wine
2 cups sliced fresh mushrooms
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
  • Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
  • Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 977 calories, Carbohydrate 34.6 g, Cholesterol 309.8 mg, Fat 52 g, Fiber 1.9 g, Protein 71 g, SaturatedFat 24.5 g, Sodium 1694.7 mg, Sugar 2.9 g

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

CHICKEN BREAST SUPREME



Chicken Breast Supreme image

I like to make this chicken when I'm having a bad day because I get to beat the tar out of it! :) It's good served with steamed broccoli and sauteed squash.

Provided by mydesigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 cup chicken broth
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 tablespoons butter
3 tablespoons green onions, chopped or 3 tablespoons fresh chives
1/2 lemon, juice of, only
3 tablespoons fresh parsley, chopped
2 teaspoons Dijon mustard

Steps:

  • Flatten chicken breasts to 1/4-inch thickness.
  • Sprinkle with salt and pepper.
  • Heat 1 tablespoon each oil and butter in a large nonstick skillet to high. Cook chicken 4 minutes per side or until done (internal temp 170°F). Remove chicken to serving platter; keep warm.
  • Add green onions, lemon juice, parsley and mustard to skillet; cook and stir 15 seconds.
  • Add chicken broth and stir until smooth.
  • Remove from heat and stir in remaining butter.
  • To serve,I like to coat my chicken in the sauce or you can ladle some over each breast.

CHICKEN BROTH SUPREME



Chicken Broth Supreme image

This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 and makes up a wonderful tasting chicken broth that freezes well for long storage.

Provided by Sydney Mike

Categories     Stocks

Time 3h20m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 13

6 lbs chicken legs, whole
8 1/2 cups water
4 cups carrot juice
1 cup low-sodium vegetable juice
2 large onions, unpeeled, thickly sliced
2 large carrots, peeled, thickly sliced
1 large leek, thinly sliced (white & tender green part)
2 celery ribs, thinly sliced
8 garlic cloves, unpeeled
3/4 teaspoon rosemary
3/4 teaspoon thyme
10 sprigs parsley
2 bay leaves

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Spread chicken legs in large roasting pan.
  • Roast until browned and crisp, about 30 minutes.
  • Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
  • Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
  • Add these juices to stock pot along with chicken.
  • Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
  • Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
  • Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
  • Return to a boil, continuing to skim any foam that rises.
  • Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
  • Strain broth and discard solids.
  • Refrigerate broth.
  • Remove fat that solidifies on the surface.
  • Can be refrigerated up to 3 days or frozen for longer storage.

CHICKEN SUPREME WITH TRUFFLE AND SAGE



Chicken Supreme with Truffle and Sage image

Provided by Chuck Hughes

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 chicken supremes
6 sprigs fresh sage
1 fresh black truffle, sliced, optional
Salt and freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 cup melted butter
Salt and freshly ground black pepper
Oven-Roasted Jerusalem Artichokes, recipe follows
1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
  • Preheat the oven at 350 degrees F.
  • In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
  • For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
  • Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
  • Preheat the oven at 350 degrees F.
  • Cut the artichokes in half.
  • In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

BAKED CHICKEN SUPREME



Baked Chicken Supreme image

Strips of Monterey Jack cheese tucked inside chicken make this entree extra special. Crushed Caesar croutons are a unique addition to the coating. -Marlene Nutter, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

4 ounces Monterey Jack cheese
1/2 cup butter, softened
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 to 1 teaspoon dried marjoram
8 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon seasoned salt
1/2 cup all-purpose flour
2 large eggs, beaten
1-3/4 cups crushed Caesar salad croutons
1/2 cup white wine or chicken broth

Steps:

  • Cut Monterey Jack cheese into eight 2-1/2x1x3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours., Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons., Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving.

Nutrition Facts : Calories 436 calories, Fat 23g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 498mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g 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

EASY ELEGANT CHICKEN SUPREME



Easy Elegant Chicken Supreme image

Make and share this Easy Elegant Chicken Supreme recipe from Food.com.

Provided by Spankie

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup dried breadcrumbs
2 tablespoons flour
1/2 tablespoon paprika
1/2 teaspoon white pepper
2 boneless skinless chicken breasts
1 egg, slightly beaten
2 teaspoons olive oil
2 teaspoons butter
1/4 cup sliced mushrooms
1 teaspoon flour
1/4 cup chicken broth
1/4 cup dry white wine
2 slices provolone cheese

Steps:

  • Combine bread crumbs, paprika, pepper and flour on a paper plate.
  • Dip chicken in egg, making sure all sides are coated, and then dredge in crumb mixture. Repeat process with second chicken breast, being sure to use all the egg and crumbs. Set aside.
  • In 10 inch skillet, combine oil and butter; heat over medium heat until bubbly and hot. Add chicken and cook, turning once, until both sides are lightly browned and chicken is almost cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.
  • To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes; sprinkle with 1 tsp flour and stir quickly to combine. Add chicken broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
  • Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
  • Garnish with freshly snipped parsley, if desired.

CHICKEN SUPREME WITH GRAVY



Chicken Supreme with Gravy image

A group of friends and I have met often throughout the years to swap our favorite recipes. This tried-and-true chicken supreme has always been well received. -Bernice Hartje, Cavalier, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 70-80 servings.

Number Of Ingredients 15

1-1/2 bunches celery, diced (about 6 cups)
6 medium onions, diced (about 4 cups)
2 cups butter, cubed
3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
3 tablespoons salt
3 tablespoons rubbed sage
1 tablespoon baking powder
2 teaspoons pepper
12 eggs
9 cups 2% milk
24 cups diced cooked chicken (about 6 chickens)
3 cans (14-1/2 ounces each) chicken broth
GRAVY:
8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
9 to 10 cups water

Steps:

  • Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.

Nutrition Facts : Calories 182 calories, Fat 10g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 496mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

EASY BUT ELEGANT CHICKEN SUPREME



Easy but Elegant Chicken Supreme image

This is a family favorite, and a great dish to make for company especially if you are short of time.

Provided by Mysterygirl

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup dried breadcrumbs
7 teaspoons flour, divided
9 ounces boneless skinless chicken breasts
1 egg, slightly beaten
2 teaspoons margarine
2 teaspoons oil
1/2 cup sliced fresh mushrooms
1/4 cup canned chicken broth
1/4 cup dry white wine
1 ounce provolone cheese, cut into strips

Steps:

  • In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
  • Repeat process, being sure to cover the chicken entirely.
  • In a 10 inch nonstick skillet, combine the margarine and oil.
  • Heat over a medium heat until the margarine is bubbly and hot.
  • Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
  • Transfer to a plate and keep warm.
  • To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
  • Add broth and wine.
  • Cook, stirring constantly, until mixture thickens, about 1 minute.
  • Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

Nutrition Facts : Calories 442.6, Fat 17.6, SaturatedFat 5.3, Cholesterol 189.8, Sodium 617, Carbohydrate 22, Fiber 1.2, Sugar 2.1, Protein 41.6

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.

EASY CHICKEN SUPREME (CHICKEN WITH STUFFING)



Easy Chicken Supreme (Chicken With Stuffing) image

Make and share this Easy Chicken Supreme (Chicken With Stuffing) recipe from Food.com.

Provided by funforu

Categories     Beginner Cook

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless chicken breasts (preferably Market Day)
4 slices swiss cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 ounce) box Stove Top stuffing mix, prepared

Steps:

  • Prepare stuffing as directed.
  • Best if stuffing is leftover or made 1 day in advance.
  • Spray an 8 x 8-inch pan or casserole dish with non-stick spray.
  • Place breasts in pan.
  • Place 1 slice of cheese over top of each breast.
  • Spread soup undiluted over top of cheese.
  • Layer stuffing over soup.
  • Bake at 350°F for 1 hour until bubbly and stuffing is golden.

Nutrition Facts : Calories 585, Fat 27.1, SaturatedFat 10.2, Cholesterol 119, Sodium 1278.5, Carbohydrate 39.1, Fiber 1.4, Sugar 5, Protein 43.7

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CHICKEN BREASTS SUPREME RECIPE - PILLSBURY.COM
chicken-breasts-supreme-recipe-pillsburycom image
2010-06-25 1. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed. Reserve bacon drippings in skillet. 2. Add chicken breast halves to bacon drippings in …
From pillsbury.com


10 BEST CHICKEN BREAST WITH CHICKEN BROTH RECIPES
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2022-06-26 Harissa Rubbed Baked Chicken Breast Chili Pepper Madness. baking potato, garlic, salt, chicken broth, chicken breasts, fresh herbs and 4 more.
From yummly.com


ROSALYN CARTER'S CHICKEN SUPREME RECIPE | CDKITCHEN.COM
directions. Beat egg with milk in a pie plate. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish. Stir flour into drippings in the pan ...
From cdkitchen.com


CHICKEN OR TURKEY SUPREME RECIPE | CDKITCHEN.COM
2 1/2 cups cooked chicken or turkey 2 cans (10.75 ounce size) cream of mushroom soup 1 can (5 ounce size) evaporated milk 1 1/4 cup chicken broth 1/2 cup margarine or butter, cubed 1 cup frozen peas, thawed 1 package (8 ounce size) medium egg noodles, uncooked 1/2 pound velveeta cheese, cubed 2 cups bread crumbs. directions
From cdkitchen.com


HEALTHY CHICKEN SUPREME RECIPE - BBC FOOD
Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually ...
From bbc.co.uk


BAKED CHICKEN SUPREME WITH MUSHROOM GRAVY - TASTE AND TELL
2019-02-27 Instructions. Preheat the oven to 350ºF. Sprinkle the chicken thighs with the seasoned salt and the paprika. Place the chicken in a 9×13-inch baking dish. Combine the chicken broth, onions, curry powder and pepper. Pour …
From tasteandtellblog.com


CHEESY CHICKEN SUPREME PASTA BAKE RECIPE - INSIDE BRUCREW LIFE
2021-06-14 Instructions. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes. Stir in the garlic and flour and cook for another minute or two. Whisk in the chicken broth. Stir until the broth thickens slightly.
From insidebrucrewlife.com


10 BEST CHICKEN SUPREME WITH CONDENSED SOUP RECIPES - YUMMLY
2022-06-22 basil leaves, olive oil, salt, chicken breast, chicken broth and 10 more Chunky Chicken Noodle Soup Lipton Recipe Secrets chopped parsley, cilantro leaves, garlic powder, celery, cabbage and 4 more
From yummly.com


40 CHICKEN BROTH RECIPES | MYRECIPES
2020-02-13 Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time. 28 of 40.
From myrecipes.com


49 EASY AND TASTY CHICKEN SUPRêME RECIPES BY HOME COOKS
chicken breasts, cut into bite size chunks • cooked ham, cubed • fresh broccoli florets • sliced mushrooms • small onion, chopped • long grain & wild rice (I used Rice A Roni Brand) • cream of mushroom soup • shredded cheddar cheese •
From cookpad.com


CHICKEN BREASTS SUPREME WITH MUSHROOM SAUCE RECIPE
Uncover and bake about 45 minutes longer, or until tender. Remove chicken to a warm platter. Strain pan juices and reserve for mushroom sauce. For Mushroom Sauce: In a saucepan, blend flour with cold water. Slowly stir in pan juices. Cook, stirring constantly, over low heat until sauce is thickened and bubbly. Boil for about 3 minutes.
From cdkitchen.com


CHICKEN CRUNCHWRAP SUPREMES COPYCAT RECIPE
2021-04-14 Drizzle queso onto the chicken. Spread sour cream on the tostada shell. Add the tostada shell on top of the chicken. Add diced tomatoes, onions, and shredded cheese to the tostada. Place a quarter piece of tortilla on top of the toppings. Fold the outer edges of the tortilla. Cook the Crunchwrap. Serve, and enjoy!
From easychickenrecipes.com


RECIPE: LONG LIFE 'SUPREME' BROTH | KCET
Bring the water to a boil, and then add the ginger, scallions, garlic, onion, goji berries, red dates, and mushrooms. Reduce the heat, cover the pot, and simmer for 2 hours, occasionally skimming any fat off the surface, to produce a finished stock. Strain the stock with a fine-mesh sieve. Add the Shaoxing rice wine, season with salt and pepper ...
From kcet.org


CHICKEN SUPREME WITH GRAVY RECIPE | CDKITCHEN.COM
directions. In a large skillet, saute celery and onions in butter. Put bread cubes into a large bowl. Add sage, salt, baking powder and pepper; toss to coat. Add celery and onions; mix well. Beat eggs and milk; add to bread mixture. Divide half of the chicken in 4 13x9 greased baking pans. Cover with half of the bread mixture. Repeat layers.
From cdkitchen.com


CHICKEN SUPREME RECIPE - BBC FOOD
Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the …
From bbc.co.uk


CHICKEN BROTH - THE SEASONED MOM
2021-01-09 Pour in the cold water and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some steam to escape). Simmer for 1 ½ hours, skimming the top occasionally. Turn off the heat and remove the chicken from the pot.
From theseasonedmom.com


CHICKEN BROTH SUPREME RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


DUMP-AND-BAKE CHICKEN SUPREME - THE SEASONED MOM
2017-10-09 Preheat oven to 350F (180C). Spray a 9 x 13-inch baking dish with cooking spray (or any similar size dish that will hold your chicken in a single layer). Place the chicken in the bottom of the prepared dish. In a small bowl, whisk together condensed soup and wine to make a sauce. Pour over the chicken.
From theseasonedmom.com


25 BEST CHICKEN BROTH RECIPES FOR DINNER - INSANELY GOOD
2022-06-25 So, the next time you’re standing in the kitchen waiting for inspiration to strike, try these chicken broth recipes. You won’t be disappointed. 20+ Quick and Easy Recipes With Chicken Broth. 1. Easy 30-Minute Homemade Chicken Noodle Soup. When I’m under the weather, I always turn to chicken noodle soup. There’s something about the hot, steaming …
From insanelygoodrecipes.com


HOW TO MAKE CHICKEN BROTH - CULINARY HILL
2022-01-09 Separate chicken, discarding skin and bones (you should have about 4 cups chicken). Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator. The next day, scrape off the accumulated fat from the top of the stock and discard.
From culinaryhill.com


CHICKEN BREAST SUPREME - HY-VEE RECIPES AND IDEAS
4 Tyson fresh boneless, skinless chicken breasts. Add salt. ½ tsp. salt. Add pepper. ¼ tsp. pepper. Add olive oil or 1 tbsp vegetable oil. 1 tbsp. olive oil or 1 tbsp vegetable oil. Add butter or margarine. 1 ½ tbsp. butter or margarine.
From hy-vee.com


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