Chicken-Beef Supreme

Fredda Rosenbaum


This recipe is super-quick to assemble, always tender and delicious. If you want to feed a crowd, hear this! I once prepared it as the main course for a fancy church banquet for 75+ people, and it took only 45 minutes to assemble all 75 servings! Serve with white rice and a green veggie side.

☆☆☆☆☆ 0 votes
15 Min
1 Hr 30 Min


1 jar(s)
dried beef (it is found in the supermarket by canned fish and chicken.)
4-6 medium
chicken breast halves, skinless & boneless (larger breasts are tougher, and take longer to cook)
1 can(s)
cream of mushroom soup (10-11 oz.)
1 c
sour cream
1/2 c
chicken broth
1 tsp
kitchen bouquet sauce
1/4 tsp
fresh-ground black pepper
2-3 slice
pam vegetable release spray


1Spray an 8" X 8" or slightly larger glass/ceramic dish thoroughly with Pam. Wait two minutes, and spray it again. (Makes cleanup easier!)
2Layer the dried beef evenly over the bottom of the pan. Top with the chicken breast halves.
3In a bowl, combine the soup, sour cream, Kitchen bouquet, pepper and chicken broth. Stir until thoroughly combined.
4Evenly distribute the sauce over the chicken breasts.
5Top each piece with 1/2 strip of raw bacon.
6Bake in a 325 degree oven for 1 1/2 hours. Let sit 10 minutes before serving over rice.

About this Recipe

Course/Dish: Chicken, Beef
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom