CHICKEN SUPREME

By

Best of the Best from Bell’s Best Cookbooks p. 165
A. J. Stonovich, Gulf Coast Council (Book 2)

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Ingredients

  • Directions:
  • 4 chicken breasts
  • 1 1/2 c. water
  • 1/2 c. chopped onion
  • 1/2 c. chopped green bell pepper
  • 1/2 c. chopped celery
  • 2 T. butter
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (10 3/4 oz) can cream of celery soup
  • 1 c. chicken broth (reserved from boiling chicken)
  • 1 (8 oz) package spaghetti
  • paprika
  • parsley
  • salt and pepper to taste
  • Boil chicken breasts in water for about 30 minutes; reserve broth. Set breasts aside to cool. Cut into 1 inch bite-sized squares.
  • Saute onion, bell pepper and celery in butter until slightly tender.
  • Mix sauted vegetables, chicken, soups and 1 c. broth.
  • Cook spaghetti as directed.
  • Combine chicken-soup mixture with spaghetti in greased casserole dish.
  • Sprinkle with paprika, parsley salt and pepper to taste.
  • Cover with foil and bake at 325 F for 30 minutes.

Preparation

Step 1

As above.

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