CHICKEN SUPREME WITH GRAVY

Chicken Supreme with Gravy image

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

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 70-80 servings.

Number Of Ingredients 15

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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

Steps:

Preheat oven to 325°. In several Dutch ovens, saute celery and onions in butter. , 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. , Divide half the chicken among four 13x9-in. greased baking dishes. Cover with half the bread mixture. Repeat layers. Pour broth into each dish. , Cover and bake 70 minutes or until hot and bubbly; uncover and bake 10-15 minutes longer. , For gravy, in a stockpot, combine soup and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Serve with chicken.

Nutrition Facts : Calories 182 calories, Fat 10g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 496mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.