Chicken Casserole Supreme

Prepare this wonderful dish a day in advance and refrigerate.


2 cups unseasoned dry bread crumbs

1 cup chopped green onions

6 Tbsp. butter, melted

1 can (14-1/2 oz.) chicken broth, divided

1/4 cup all-purpose flour

1/4 cup cornmeal

1/4 tsp. pepper
1/4 tsp. salt

6 boneless, skinless chicken breast halves 

1 egg, beaten

6 Tbsp. butter


2 Tbsp. butter, or as needed

8 oz. (3 cups) sliced fresh mushrooms

1/4 cup all-purpose flour
1 cup HOLLAND HOUSE White Cooking Wine

Remaining chicken broth (about 1 cup)

1/2 cup whipping cream


In a medium bowl, combine bread crumbs, onions, melted butter and 1/2 cup of the chicken broth; mix well. Spread in the bottom of an ungreased 13- x 9-inch baking dish. 

In a shallow dish, combine 1/4 cup flour, cornmeal, pepper and salt. Dip chicken in beaten egg, then coat with flour mixture. Melt 6 Tbsp. butter in large skillet. Cook chicken 6 to 7 minutes on each side or until lightly browned. Remove chicken and arrange on top of bread crumbs.

Preheat oven to 375°F. Add mushrooms to same skillet with additional butter if needed; cook over medium heat until tender, about 6 minutes. Stir in1/4 cup flour, cooking wine, and remaining chicken broth; mix well. Cook until thickened and smooth, stirring constantly. Stir in cream. Pour over chicken. Cover and bake 35 to 40 minutes or until chicken is no longer pink inside.

Makes 6 servings.


Per serving: 690 calories, 35g protein, 44g carb, 39g fat (22g sat. fat), 200mg chol, 1010mg sodium, 3g fiber

Chicken Casserole Supreme
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