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Asian Chicken Supreme

(5 Votes)
1 Hr 10 Min

We can't decide if it's the ramen noodles, the crunchy veggies, the tender chicken, or the fact that it's a tasty meal-in-one that makes this Asian Chicken Supreme such a treat! What do you think?

What You'll Need

  • 2 (3 ounce each) packages ramen noodles, broken up
  • 1 (10-3/4) can condensed cream of chicken soup
  • 1 (10-3/4) can condensed cream of broccoli soup
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 (16 ounce) package frozen stir-fry vegetables (broccoli, carrots, and water chestnuts), thawed
  • 2 (9 ounce each) packages frozen breaded cooked chicken breast fillets, thawed
  • 1/4 cup grated Parmesan cheese

What to Do

  1. Preheat oven to 350 degrees F.  Coat a 9" x 13" baking dish with cooking spray.
  2. Place ramen noodles evenly in bottom of prepared baking dish, reserving seasoning packets for another use.
  3. In a large bowl, combine soup, water, and wine. Pour half of mixture over noodles, covering noodles completely. Layer vegetables over soup and noodles. Pour half of remaining soup mixture over vegetables. Place chicken on top and cover with remaining soup mixture. Sprinkle with Parmesan cheese and cover tightly with aluminum foil.
  4. Bake 1 hour. Remove foil and bake an additional 10 minutes, or until warmed through. 


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Another recipe without the seasoning packet. I can't wait to try this.

Since healthy is important to me I made a couple of changes. I used low fat soup (ream of chicken or cream of mushrooms) and unbreaded cooked chicken strips.

I thought this was a wonderful dish and so simple! My family loved leftovers.

Just one question, If you cover the noodles with half of the soup mixture, and you cover the vegetables with half of the soup mixture, where does the remaining soup mixture that you need to cover the chicken come from?

You cover the vegetables with 1/2 of the remaining 1/2 of the soup mixture.


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