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


Add to Grocery List

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

How to Make Chicken-Beef Supreme


  • 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.

Printable Recipe Card

About Chicken-Beef Supreme

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

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