Chicken Supreme III

Chicken Supreme III

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"Very easy and quick recipe, and nearly a whole meal by itself!"

Ingredients 1 h {{adjustedServings}} servings 529 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  3. In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
  4. Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews 219

  1. 280 Ratings

Kelly T.

My husband and I loved this dish! I also used the suggested changes which include using 1/2 cup butter (instead of the 3/4 cup suggested), 1 cup of chicken broth (instead of 1 1/3 cup of water) in the stuffing, and 1/4 cup of milk (instead of 1/4 cup water) in the soup. I also mixed the chicken and onions into the stuffing. Then packed it down into the casserole dish and poured the soup on top. This is perfect for cool fall evenings!


My family and I absolutely LOVED it. I'm giving it four stars only because I did a lot of changes, based mostly on other reviews. I did all the prep in one pot. Used only 1/2 c butter and put that in my stock pot. Sauteed the onions and chicken in that. (By the way, cooking onions in butter gives them a wonderful sweet flavor and infuses the butter with said flavor, dispersing it throughout the casserole. Mmmm!) Stirred in chicken broth in place of water, stirred in soup, stirred in milk in place of water, stirred in my selection of herbs, spices and seasonings. I used half seasoned stuffing and half unseasoned. Tasted it and decided to lose the cheese. Poured it into a 9X13 and baked it. My changes for future attempts will be to add another cup of stuffing, then let the whole thing sit in the stock pot for about 10 minutes so the liquid is better absorbed. (The center was a bit runny. Still delicious!) I'm thinking this will be a good "base" recipe. I'm considering trying smokey, spicey sausage with cornbread stuffing and diced tomotoes for some southwestern flavor, and maybe some beef roast with mushrooms and wild rice stuffing.


This was very tasty. Used low sodium chicken soup; low fat marg. and low fat cheddar. Stuffing was a bit salty for me but we still enjoyed it. Will make again.