Cheesy Chicken Supreme Recipes

CHICKEN BREASTS SUPREME

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.

CHEESY CHICKEN SUPREME

Steps:

• 1. In a baking dish 9x12x2 put raw chicken breast in the bottom of pan. Add 1 slice of swiss cheese on top of each breast. Set aside.
• 2. In a saucepan add soup, milk, broth, and cream cheese. Cook on low until smooth and creamy. Pour over chicken breasts.
• 3. In a medium mixing bowl, add the stuffing. Melt the oleo and pour over top. Mix well and pour evenly over chicken.
• 4. Cover with Tin foil and bake at 325 for 1 hour. Remove from oven. Take tin foil off and bake an additional 10-15 minutes until topping is lightly browned.

CHEESY CHICKEN SUPREME

Steps:

• In skillet, heat a small amount of butter or oil. Add chicken and saute. When chicken is almost done, add onions and continue to cook until chicken is thoroughly cooked. Then, add the soup, milk, and cheese. Stir and reduce heat. Let simmer 10-15 minutes. Great served over mashed potatoes!

CHICKEN SUPREME

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.