Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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!

An overhead shot of chicken supreme in a casserole dish

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?!

Chicken supreme cut into slices on a plate

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 supreme casserole in a blue dish

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.Chicken supreme on a plate cut into slices

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!

An overhead shot of chicken supreme on a plate

Extra Tips

  • 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;

Dump-and-Bake Chicken Supreme

5 from 1 vote
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings 6 servings
Calories 615 kcal
Need a soul-satisfying, family friendly dinner on the table with low prep? This dump and bake chicken supreme is for you!


  • 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.


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.


Serving: 1chicken breast + 1/6 of the stuffing and gravy mixtureCalories: 615kcalCarbohydrates: 32.5gProtein: 52gFat: 27.6gSaturated Fat: 15.4gCholesterol: 171mgSodium: 952mgFiber: 1.3gSugar: 3g
Keyword: chicken bake, Chicken Supreme
Course: Dinner
Cuisine: American
Author: The Seasoned Mom

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

    1. 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! 🙂

        1. Hi, Debi! Definitely! Just about any soup would work — do you like cream of chicken or cream of celery? Those would be great!

  2. This looks so good, quick, and easy!!! 🙂 Will be trying this recipe really soon, thanx for sharing with us Blair.

  3. 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.

  4. 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!

  5. This looks delicious but my husband is not a fan of Swiss cheese. Is there another cheese that would work in this dish?

    Thank you!

    1. 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! 🙂