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Chicken Supreme III
SUBMITTED BY:
Dusti Fees
PHOTO BY:
GodivaGirl
"Very easy and quick recipe, and nearly a whole meal by itself!"
RECIPE RATING:
Read Reviews
(198)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
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DIRECTIONS
In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
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REVIEWS
Reviewed on Oct. 12, 2006 by Kelly T.
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Kelly T.
Oct. 12, 2006
My husband and I loved this dish! I also used the suggested changes which include using 1/2 cup butter (instead of the 3/4 cup suggested), 1 cup of chicken broth (instead of 1 1/3 cup of water) in the stuffing, and 1/4 cup of milk (instead of 1/4 cup water) in the soup. I also mixed the chicken and onions into the stuffing. Then packed it down into the casserole dish and poured the soup on top. This is perfect for cool fall evenings!
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21 users found this review helpful
My husband and I loved this dish! I also used the suggested changes which include using 1/2...
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Reviewed on Jan. 23, 2003 by CSANDST1
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CSANDST1
Jan. 23, 2003
This was very tasty. Used low sodium chicken soup; low fat marg. and low fat cheddar. Stuffing was a bit salty for me but we still enjoyed it. Will make again.
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15 users found this review helpful
This was very tasty. Used low sodium chicken soup; low fat marg. and low fat cheddar. ...
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Reviewed on Dec. 6, 2006 by
SHARON8799
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SHARON8799
Dec. 6, 2006
My family and I absolutely LOVED it. I'm giving it four stars only because I did a lot of changes, based mostly on other reviews. I did all the prep in one pot. Used only 1/2 c butter and put that in my stock pot. Sauteed the onions and chicken in that. (By the way, cooking onions in butter gives them a wonderful sweet flavor and infuses the butter with said flavor, dispersing it throughout the casserole. Mmmm!) Stirred in chicken broth in place of water, stirred in soup, stirred in milk in place of water, stirred in my selection of herbs, spices and seasonings. I used half seasoned stuffing and half unseasoned. Tasted it and decided to lose the cheese. Poured it into a 9X13 and baked it. My changes for future attempts will be to add another cup of stuffing, then let the whole thing sit in the stock pot for about 10 minutes so the liquid is better absorbed. (The center was a bit runny. Still delicious!) I'm thinking this will be a good "base" recipe. I'm considering trying smokey, spicey sausage with cornbread stuffing and diced tomotoes for some southwestern flavor, and maybe some beef roast with mushrooms and wild rice stuffing.
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13 users found this review helpful
My family and I absolutely LOVED it. I'm giving it four stars only because I did a lot of...
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Reviewed on Jul. 23, 2003 by
DREGINEK
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DREGINEK
Jul. 23, 2003
This recipe is good but I already have a recipe that tastes similar so it wasn't such a sweet surprise afterall. I used a little more stuffing than required and a little less butter. I also sauted the chicken with paprika, onion salt and S&P. Good, but I think I'll stick with my mom's version of this recipe.
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10 users found this review helpful
This recipe is good but I already have a recipe that tastes similar so it wasn't such a sweet...
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Reviewed on Sep. 28, 2003 by
Marti
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Marti
Sep. 28, 2003
Great - definitely make this! Changes I made: 1-cut chicken breasts in pieces & sauted with onion, sage and garlic, 2- used only 1/2 c. butter - AND I would decrease more the next time, 3-used cream of mushroom soup. Would be something I'd serve for a casual meal with company. A bit salty - perhaps use low salt soup? Yum!
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9 users found this review helpful
Great - definitely make this! Changes I made: 1-cut chicken breasts in pieces & sauted with...
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Reviewed on Aug. 6, 2003 by HEATHERTA
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HEATHERTA
Aug. 6, 2003
My family really enjoyed this dish. I was nervous about adding the cheese because I did not think it sounded to great, but boy was I wrong! This is a recipe I will be making a lot. Best thing...it was quick and so simple. I had all the ingredients already. Thank you Dusti
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8 users found this review helpful
My family really enjoyed this dish. I was nervous about adding the cheese because I did not...
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Reviewed on Nov. 18, 2005 by
TchrJrHi
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TchrJrHi
Nov. 18, 2005
Was a little skeptical with the condensed soup, but it was really good. Followed the recipe exactly (which is unusual for me). Will make again, but might tinker with some spices to flavor up a bit. Thanks for the post.
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7 users found this review helpful
Was a little skeptical with the condensed soup, but it was really good. Followed the recipe...
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Reviewed on Aug. 1, 2004 by
Navy_Mommy
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Navy_Mommy
Aug. 1, 2004
I had the same issue other reviewers complained of with the recipe being a little on the salty side. I used low sodium chicken broth, but that didn't seem to matter. But the dish was tasty and I will make it again.
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6 users found this review helpful
I had the same issue other reviewers complained of with the recipe being a little on the salty...
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Reviewed on Dec. 3, 2003 by AMMYE
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AMMYE
Dec. 3, 2003
This recipe was ok. Very salty even though I used low sodium soup. If I make it again, I think I will change it and use rice instead of stuffing.
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6 users found this review helpful
This recipe was ok. Very salty even though I used low sodium soup. If I make it again, I think...
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Reviewed on Dec. 3, 2003 by CHOCONUT1970
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CHOCONUT1970
Dec. 3, 2003
I was looking for a kid friendly recipe, this wasn't it, it was very salty, I cut the butter back to a 1/4 of a cup and left everything else the same. I don't think I would make it again but thanks for sharing your recipe anyways.
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5 users found this review helpful