Chicken Supreme Casserole Recipe


CourseMain Ingredient


 Uncooked instant rice1 Cup (16 tbs)
 Carrot1 , scraped and shredded
 Celery stalk1 , finely chopped
 Minced fresh parsley1 Tablespoon
 Canned cut asparagus15 Ounce, undrained (1 can)
 Chicken breast halves6 , skinned and boned
 Soy sauce1 Tablespoon
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Canned cream of celery soup10 3⁄4 Ounce (1 can)
 Water1 Cup (16 tbs)
 Herb seasoned stuffing mix1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 289 Calories from Fat 29

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 50.5 mg

Sodium 747.3 mg31.1%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3.7 g14.8%

Sugars 2.1 g

Protein 26 g52.1%

Vitamin A 53.2% Vitamin C 28.1%

Calcium 6.4% Iron 12.5%

*Based on a 2000 Calorie diet


Layer first 5 ingredients in a lightly greased 12- x 8- x 2-inch baking dish.
Arrange chicken on top; sprinkle with soy sauce, salt, and pepper.
Cover and bake at 350° for 45 minutes.
Combine celery soup and water, mixing well.
Uncover chicken, and pour soup over top.
Sprinkle with the stuffing mix.
Bake, uncovered, 15 minutes or until lightly browned.