Chicken Supreme with Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 70 |
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A group of friends and I have met often throughout the years to swap our favorite recipes. This tried-and-true dish has always been well received.Bernice Hartje, Cavalier, North Dakota Ingredients:
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 |
Directions:
1. In several Dutch ovens, saute celery and onions in butter. Meanwhile, in several large bowls, combine the bread, salt, sage, baking powder and pepper; toss to coat. Stir in celery mixture. Beat eggs and milk; add to bread mixture.
2. Divide half of the chicken among four 13-in. x 9-in. greased baking dishes. Cover with half of the bread mixture. Repeat layers. Pour broth into each dish.
3. Cover and bake at 325° for 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer.
4. For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Serve with chicken. Yield: 70-80 servings.
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