Chicken Breasts Supreme

Chicken Breasts Supreme

Made  times
angelfadedblue 5

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 335 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 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.
  3. 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.
  4. 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.


  1. 113 Ratings

Most helpful positive review

This was easy and delicious! I substituted grated cheddar cheese for the processed cheese.

Most helpful critical review

Ok at best. If I ever made it again, I'd up the milk to 1/2 cup and use real cheese.

This was easy and delicious! I substituted grated cheddar cheese for the processed cheese.

This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS, so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown t...

This was awesome. I was worried after adding the Worcestershire, but I shouldn't have worried at all. The flavor was amazing. I doubled the recipe (including the sauce), but really didn't need t...

My husband and I loved it. I used a Big can of Cream of Mushroom soup and instead of onion i used garlic. I wanted to use the excess as a pasta sauce. SOOOO good!!!

Ok at best. If I ever made it again, I'd up the milk to 1/2 cup and use real cheese.

My husband licked the pan.

VERY YUMMMMMMMMY! I just made for my boyfriend and he loved it! Subbed shredded cheese for processed and fresh mushrooms for the canned :-)

Absolutley delish! My kids gobbled it up, mushrooms and all.

Tasty, easy and still good enough for company! There wasn't a morsel left of this dish. Creamy sauce was sooo good. We will make this again on a regular basis!!!

From around the web