Chicken Supreme
Somewhere between the new year resolution to streamline and clean up recipes and the several snow days that have occurred, I have fallen into making the comfort food that goes nicely with shoveling, roof raking, alternating with binge tv watching, reading, and fire enjoying. I’m not going to lie, the gift of a snow day in January is well worth the extra time spent in June when the kids can have recess outside and hopefully, less germs are prevalent. Can you say Strep? Flu? Pink Eye? Common Cold? I work in a Petri dish some days. Good thing my students are super cute. Working with littles has the disadvantage of massive exposure during the cold season.
Chicken Supreme
This recipe is one I called my mother in law for, as it is an oldie but goodie from Pennsylvania. When I asked about it, she told me it was actually the recipe of someone else. I never knew it was actually Jean’s recipe.
This is a church supper, potluck, stick to your ribs meal. It is from an old friend that not only taught me how to quilt better, she added to my perennial garden and my heart garden (the one inside of me). Even though Jean passed many years ago, her life lessons still stay true to my heart.
The Christmas prior to her passing, Jean made everyone in her family a Christmas stocking. They were all quilted and made especially for each person, and they were all BIG.
When I moved home and started over, one of the first things I made for our first Christmas was brand new stockings. I used Jean’s pattern. My stockings are big and full, and my favorite part of holiday shopping.
True to all church pot luck dishes served in a 9×13 pan, this recipe includes cream of chicken soup, cream of mushroom soup, sour cream, and stove top stuffing. It is baked in one pan, it is creamy and delicious, and it can be served with a side vegetable or not. I did make a salad to go with, but honestly after a few rounds of shoveling, I wanted chicken and stuffing.
Cut the boneless skinless chicken into good sized chunks and bake in the baking dish. Combine your sauce ingredients, and mix with the baked chicken. Follow the stove top recipe and cover the top of the chicken mixture. Bake until bubbly.
While this is not an every day meal, I can say I will be making this again before the snow days are gone. Sometimes, a little comfort food that is simple and quick to prepare is just the thing.
I always judge the success of a recipe in the amount that gets eaten, I don’t know if I’ve mentioned it, but my children don’t like leftovers. At all. If I have enough left over, I share, because otherwise I will be eating it until I either give up and toss or it is finished.
I am happy to report this recipe fed my family, and not much was left…so I say it’s a good thing.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintChicken Supreme
Ingredients
- 1 Tablespoon Oil
- 4 Boneless Skinless Chicken Breasts
- 1 Can of Cream of Mushroom Soup
- 1 Can of Cream of Chicken Soup
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Dried Minced Onions or one fresh shallot
- 16 Ounces of Sour Cream
- 2 Boxes of Stove Top Stuffing (I used Chicken)
Instructions
- Preheat oven to 350*
- Slice chicken breasts into 1 ½ Inch chunks and place in a 9X13 baking dish.
- Coat with Oil, Onion or Shallot, Salt and Pepper.
- Bake for 45 minutes, or until cooked through.
- Mix Sour Cream with Cream of Chicken and Cream of Mushroom Soup until combined. (You can use just Cream of Chicken Soup if you prefer).
- Add Sour cream mixture to Chicken in baking dish.
- Follow stuffing directions, and place prepared stuffing on top of the chicken mixture in baking dish.
- Place mixture back into oven and cook for an additional 30-45 minutes or until bubbly.