Crispy Baked Chicken Supreme Recipes

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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

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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

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.

Provided by keen5

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 lbs.)
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry
1 teaspoon tarragon leaf
1 teaspoon Worcestershire sauce
1/4 teaspoon chervil, leaves
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms, drained

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Steps:

  • Heat oven to 350 degrees.
  • In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
  • Place chicken in baking dish, turning to coat with butter.
  • Arrange chicken skin side up; bake uncovered 1 hour.
  • Heat soup, cream and Sherry, stirring occasionally.
  • Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
  • Remove chicken from oven; drain fat from dish.
  • Pour soup mixture over chicken.
  • Cover tightly; cook 15 to 20 minutes longer or until fork tender.

Nutrition Facts : Calories 306.1, Fat 21.9, SaturatedFat 8.2, Cholesterol 73.8, Sodium 447.7, Carbohydrate 6.1, Fiber 0.3, Sugar 1.1, Protein 17.8

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

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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

EASY CRISPY BAKED CHICKEN



Easy Crispy Baked Chicken image

This is an easy way to have the fried chicken texture, but baked.

Provided by Gail

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5

2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
½ cup margarine, melted

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Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
  • Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 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

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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

CRISPY BAKED CHICKEN



Crispy Baked Chicken image

My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup cornmeal
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup 2% milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
1/3 cup butter, melted

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Steps:

  • In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 785mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

Perfect for a busy day, this saucy main dish can be prepared a day ahead and baked before serving. My brothers don't want me to make anything else when they come to dinner! Leftovers are great for sandwiches or sliced with potato salad. -Marjorie Scott, Sardis, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves (4 ounces each)
2 cups fine dry bread crumbs

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Steps:

  • In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Nutrition Facts :

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

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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.

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