chicken-beef supreme

freddajrosenbaum avatar
By Fredda Rosenbaum
from Abilene, TX

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.

serves 4-6
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For chicken-beef supreme

  • 1 jar
    dried beef (it is found in the supermarket by canned fish and chicken.)
  • 4-6 md
    chicken breast halves, skinless & boneless (larger breasts are tougher, and take longer to cook)
  • 1 can
    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
    bacon
  • pam vegetable release spray
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How To Make chicken-beef supreme

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