Chicken Supreme Court

Written by on in Dinner

This is recipe 3 of 4 for my cooking demonstration for the New Jersey State Bar Association Young Lawyers Division. It is not too late to sign up. Registration is free, but only open to NJSBA members. https://tcms.njsba.com/PersonifyEbusiness/Default.aspx?TabID=1356&productId=62131131

This recipe is a simple casserole dish. The dish “Chicken Supreme” is made two different ways – a chicken dish in a made-from-scratch pan sauce, or a casserole that is made with creamy soup mix. I took concepts from both to create a new dish – Chicken Supreme Court. It’s a perfect way to use up leftover chicken, potatoes, or veggies. It can be a make-ahead recipe so you can throw it in the oven when you get home from work.

Chicken Supreme Court
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Chicken Supreme Court

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 2 chicken breasts, cut into bite-sized pieces- you can start with raw chicken breasts or use precooked breasts (see adjustment for raw in the note below)

  • 1 bag spinach or other hearty green (you can use collard greens, chard, kale – whatever you have)

  • 1 small onion, diced

  • 2 large potatoes or 6 mini potatoes, cubed (precooked or raw)

  • 1 can Cream of Celery or Chicken soup

  • 1/4 cup pesto – made from scratch or out of a jar

  • 1/2 cup milk, water, or chicken broth

  • Non-stick cooking spray

Directions

  • Preheat oven to 400 degrees.
  • Chop onion.
  • Place in Dutch oven. Spray with non-stick cooking spray. Turn heat to low. Begin to sweat down onion.
  • Add spinach to Dutch oven. Mix. Cover and let the vegetables wilt down.
  • Cube chicken. If it is raw, add it to the Dutch oven to begin to cook with the spinach.
  • Cube potatoes. If raw, add to Dutch oven with the chicken so they begin to cook.
  • Mix the pesto, water (or milk or broth) with the can of soup so it makes a sauce.
  • Once spinach is wilted down, add the soup mixture.
  • Stir all ingredients together. Place in oven. Cook for 20 minutes, or if the chicken or potatoes were raw, cook for 30 minutes.
  • Pull from oven when soup mixture is bubbling.

Notes

  • You can make so many substitutions with this recipe. I like it because it is an easy meal to prepare during the week. I love to use it when we have odds and ends leftover from another night.

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