Chicken Supreme

This casserole is a very quick and easy meal - perfect for a weeknight.  If you have left over turkey and stuffing you could also use to make this casserole.

4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
1/2 cup butter, melted
1 1/3 cups water
2 120 gram boxes of dry bread stuffing mix
1/4 cup water
1 (284 ml or 10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
¼ teaspoon cumin
½ teaspoon poultry seasoning
1 teaspoon parsley
Salt and pepper


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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

In a medium bowl, blend the melted butter, 1 1/3 cups water, spices and dry stuffing mix.Mix the 1/4 cup water with the cream of chicken soup.  Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture and pour soup mixture over. Top with the Cheddar and Parmesan cheeses.

Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

Link to recipe: Chicken Supreme

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.

In a medium bowl, blend the melted butter, 1 1/3 cups water, spices and dry stuffing mix.

Mix the 1/4 cup water and cream of chicken soup

Place 1/2 the chicken and onion mixture in the prepared dish

Cover with the stuffing mixture

Cover with the remaining chicken mixture.

Pour soup mixture over.

Top with the Cheddar and Parmesan cheeses.

Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.