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Sunday, December 12, 2010

Chicken Supreme

Usually I make this casserole with cream of chicken soup and cream of mushroom... however, today I opened the pantry and my soups were gone! How can I run out of my cream soups??? It's called a 19 year old bottomless pit!!! But I digress... I basically made a gravy to substitute for the soup. Bechamel Sauce for you people who ain't familiar with the term gravy. :-)

8 oz medium egg noodles
8 chicken tenderloins (tenders)
1 cup milk + 2 cups water
2 chicken bouillon cubes
garlic powder
salt and pepper
2 cups cheddar cheese
1 sleeve ritz crackers
1 stick butter

Preheat oven to 350 degrees. Boil noodles according to package directions and drain. In a medium sauce pan, cook tenders in oil until brown on both sides. Remove and put in a 13x9 pan. *In the sauce pan, add 3 tbsp of flour and 1 tbsp of butter to the oil and pan drippings. Stir and cook for 2-3 minutes or until the flour gets a little brown. Whisk in milk and water. Bring to a boil then reduce heat to a simmer. Add bouillon cubes and seasonings. Add noodles and toss. Place on top of chicken. Top with cheese. Cook for 25 minutes or until cheese begins to brown good. Melt butter. Crush crackers and mix with butter.
Remove casserole from oven and top with cracker crumbs. Return to oven and cook 5 more minutes. Watch and don't let the crackers burn.

*You can omit the sauce part of the recipe and substitute a can of cream of mushroom, a can of cream of chicken and a can of water, but still add the seasonings!

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