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!
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?!
“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!
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 350 degrees. 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.
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.
Need some help planning your family’s meals? When you join Simply Mailed, I will send you 3 quick-prep dinner recipes and a grocery shopping list each week. This super-affordable service takes the stress out of dinner, saves you time and money, and brings your family together at the end of the day. There are even options for smaller households of just 1 or 2!