Chicken Supreme with Gravy Recipe

5 5 1
Chicken Supreme with Gravy Recipe
Chicken Supreme with Gravy Recipe photo by Taste of Home
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Chicken Supreme with Gravy Recipe

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5 5 1
Publisher Photo
A group of friends and I have met often throughout the years to swap our favorite recipes. This tried-and-true dish has always been well received.—Bernice Hartje, Cavalier, North Dakota
MAKES:
70-80 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour 20 min.
MAKES:
70-80 servings
TOTAL TIME:
Prep: 1 hour Bake: 1 hour 20 min.

Ingredients

  • 1-1/2 bunches celery, diced (about 6 cups)
  • 6 medium onions, diced (about 4 cups)
  • 2 cups butter, cubed
  • 3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
  • 3 tablespoons salt
  • 3 tablespoons rubbed sage
  • 1 tablespoon baking powder
  • 2 teaspoons pepper
  • 12 eggs
  • 9 cups 2% milk
  • 24 cups diced cooked chicken (about 6 chickens)
  • 3 cans (14-1/2 ounces each) chicken broth
  • GRAVY:
  • 8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
  • 9 to 10 cups water

Directions

Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter.
Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture.
Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish.
Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken. Yield: 70-80 servings.
Originally published as Chicken Supreme with Gravy in Taste of Home August/September 1994, p54

Nutritional Facts

1 each: 182 calories, 10g fat (5g saturated fat), 86mg cholesterol, 496mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 15g protein.

  • 1-1/2 bunches celery, diced (about 6 cups)
  • 6 medium onions, diced (about 4 cups)
  • 2 cups butter, cubed
  • 3 loaves day-old white bread (1-1/2 pounds each), cut into 1-inch cubes
  • 3 tablespoons salt
  • 3 tablespoons rubbed sage
  • 1 tablespoon baking powder
  • 2 teaspoons pepper
  • 12 eggs
  • 9 cups 2% milk
  • 24 cups diced cooked chicken (about 6 chickens)
  • 3 cans (14-1/2 ounces each) chicken broth
  • GRAVY:
  • 8 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
  • 9 to 10 cups water
  1. Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter.
  2. Meanwhile, in several large bowls, combine bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture.
  3. Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish.
  4. Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
  5. For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken. Yield: 70-80 servings.
Originally published as Chicken Supreme with Gravy in Taste of Home August/September 1994, p54

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Sweetcuddles User ID: 4194126 7311
Reviewed Nov. 2, 2011

"I would love to try this but I would like a serving size of about 8-10. I guess I can just use the ingredients and downsize it"

MY REVIEW
hattis User ID: 5843675 12373
Reviewed Mar. 20, 2011

"I make this for our church suppers and it's one of the favorites! I would recommend adding less milk until you see if you need it all or it could get soupy. I serve this with mashed potatoes, gravy, a vegetable and cranberry sauce. It's a real crowd pleaser!"

MY REVIEW
J5brock User ID: 5413921 2831
Reviewed Dec. 21, 2010

"I'm feeding the homeless this week... thrilled to have a recipe that I can double and feed 150!! Thank you!"

MY REVIEW
lilsoftballmom User ID: 3984777 9597
Reviewed Jul. 30, 2009

"I agree! It sounds AWESOME!

But I have 3 in my family.
Cindy"

MY REVIEW
Autumn Sandoval User ID: 4228898 7535
Reviewed Jul. 30, 2009

"Sounds good but shouldn't this recipe be scaled down a bit? Most people don't cook for 70-80 very often."

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