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Chicken Supreme with Gravy for 70
Yield: 70 To 80
1 1/2 Ribs celery; dice
6 med Onions; dice
1 lb Butter or margarine
3 Loaves white bread; 1-1/2 lb each, cube
3 tablespoon Ground sage
3 tablespoon Salt
1 tablespoon Baking powder
2 tsp Pepper
12 Eggs
9 cup Milk
24 cup Cooked; chicken, dice, about 6 chickens
3 can Chicken broth; 14 oz ea
Gravy
8 can Creamy chicken mushroom soup
9 To 10 cups water
In a large skillet, sauté celery and onions in butter. Put bread cubes into a large bowl. Add sage, salt, baking powder and pepper; toss to coat. Add celery and onions; mix well. Beat eggs and milk; add to bread mixture. Divide half of the chicken in 4 13x9 greased baking pans. Cover with half of the bread mixture. Repeat layers. Pour broth into each pan. Cover and bake at 300 degrees for 1 hour and 45 minutes or until broth is absorbed.
Gravy
Combine the soup and water in a large saucepan; mix well. Simmer about 10 minutes. Serve with the chicken dish.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
