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Chicken Supreme with Gravy

Total Time

Prep: 1 hour Bake: 1 hour 20 min.


70-80 servings

A group of friends and I have met often throughout the years to swap our favorite recipes. This tried-and-true chicken supreme has always been well received. —Bernice Hartje, Cavalier, North Dakota


  • 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.

Nutrition Facts

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

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