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This Dump-and-Bake Chicken Supreme makes it easy to get a soul-satisfying, family-friendly dinner on the table with just 5 minutes of prep! There’s no need to measure, sauté, or even chop — just combine the 6 simple ingredients in one dish and your job is done!
This Chicken Supreme Is Perfect Comfort Food
With October upon us and fall in full swing, we just can’t get enough easy comfort food around here. At the end of a busy day, there’s nothing better than sitting down to a cozy meal with the family…especially when it doesn’t require much effort!
There are certain pantry staples that I keep on hand to make last-minute weeknight meals easy, and this Dump-and-Bake Chicken Supreme is the perfect example of the delicious concoction that comes together with just 6 of these basic ingredients. We can always use a few new ways to prepare chicken breasts, right?!
What Is Chicken Supreme?
“Chicken Supreme” is a classic dish that I was raised with, but you might be surprised to know that its roots go much deeper than 1980’s retro cooking! In fact, when used in culinary terms, “supreme” refers to the best part of the food. Since we’re working with poultry here, that would be the chicken’s boneless, skinless breast.
Chicken supremes (i.e., boneless, skinless chicken breasts) can obviously be prepared in a zillion different ways; however, a classic “English-style” Chicken Supreme was coated in egg and breadcrumbs, and then sauteed.
I’m obviously not going to that kind of effort here. Remember — this is my own “dump-and-bake” twist on the original Chicken Supreme, so I’ve used the similar flavors in a hearty casserole that’s reminiscent of the dishes that I grew up with. And there’s definitely no breading or sauteeing necessary!
Thanks to help from a bag of stuffing mix and a can of mushroom soup, my Dump-and-Bake Chicken Supreme comes together in about 5 minutes…and it suits today’s busy lifestyle!
- Cooking Just for Two? You can cut all of the ingredients in half and bake the chicken in an 8 or 9-inch square dish.
- Want to Prep Ahead? You can assemble the casserole together in advance and keep it in the refrigerator or freezer until ready to bake.
More Chicken Dinners You Might Like;
- Chicken, Broccoli and Rice Casserole
- Dump and Bake Jerk Chicken
- 5-Ingredient Crescent Roll Chicken Casserole
- Dump and Bake Chicken Pot Pie Pasta
Dump-and-Bake Chicken Supreme
- 2 -2 ½ lbs. boneless skinless chicken breasts I used 6 small breasts that totaled about 2 1/3 lbs.*
- 1 10.5 ounce can condensed cream of mushroom soup (NOT diluted)
- ½ of a soup can of white wine about ¾ cup, or can substitute with ¾ cup chicken broth
- 6 slices Swiss cheese
- 1 small 8 ounce package dry Pepperidge Farm Stuffing Mix (about 3 ¾ cups)
- 1 stick butter 1/2 cup, melted
- Preheat oven to 350F (180C). Spray a 9 x 13-inch baking dish with cooking spray (or any similar size dish that will hold your chicken in a single layer).
- Place the chicken in the bottom of the prepared dish.
- In a small bowl, whisk together condensed soup and wine to make a sauce. Pour over the chicken.
- Add a layer of Swiss cheese over the sauce. You can tear the cheese slices to fit the dish, as necessary.
- In a separate bowl, stir together dry stuffing mix and melted butter. Place the stuffing on top of the casserole. Cover tightly with foil.
- Bake, covered, for 30 minutes. Remove the foil and bake, uncovered, for 20 more minutes (or until chicken is cooked through).
- *If using larger, thicker chicken breasts, you may have to increase the baking time until they are cooked through.
I totally agree…there’s nothing better than sitting down to a hot meal at the end of the day, especially when it’s homemade! This chicken dish is calling my name. I love the swiss cheese in here and how easy it is to prep…my kind of meal!
I am new to your posts. Looks delicious. Thank you
Hi, Bridget! I’m so glad that you found the blog! Welcome! 🙂
Whoa, does this look good. “Dump” anything recipes are always gonna be a hit for me!
Exactly! Cooking for “real” life! 🙂
What side dishes would you recommend to go with ??
Hi, Abbey! I would keep it really simple! Since the topping on the chicken is a good carbohydrate component, I would probably just serve a veggie on the side. Steamed or oven-roasted broccoli or a salad are two of our favorites! You can also serve dinner rolls or breadsticks if you need it to be even more filling, but I don’t think it’s necessary. Enjoy! 🙂
Hi Wondering If I Can Use A Different Soup Not Liking Mushroom
Hi, Debi! Definitely! Just about any soup would work — do you like cream of chicken or cream of celery? Those would be great!
This looks so good, quick, and easy!!! 🙂 Will be trying this recipe really soon, thanx for sharing with us Blair.
Wonderful! Enjoy, La Juana!
This looks supremely delicious – and SO easy! Yum!
Thank you for this recipe. I was running out of things to cook. It’s presently in the oven as I’m typing this. I’m sure this dish will be added to all of my recipes.
Awesome! I hope that you enjoyed it, Barbara!
This looks to die for! The weather has definitely turned colder where I am so this is the perfect dinner for us right now!
My mom cooked this as a staple in her repertoire and I used it in college to impress dates:-) I followed my mom’s recipe which was to use vermouth instead of wine and condensed cream of chicken. Thank you for reminding me of this dish to cook!
This looks delicious but my husband is not a fan of Swiss cheese. Is there another cheese that would work in this dish?
Hi, Jeannie! Absolutely! You can use any good melting cheese that you like. Try cheddar, Colby, Monterey Jack, Colby Jack, or gouda. Feel free to use grated cheese instead of cheese slices, if you like. Hope you enjoy! 🙂