Chicken Supreme

2 cups chicken, cooked and cubed
2 cups seasoned dry stuffing cubes
1 can cream of mushroom soup
1 can French style green beans, reserve 1/4 cup juice
1/2 cup milk
1/4 cup reserved bean juice
4 tablespoons butter
Grated Cheddar cheese

Combine all ingredients, except butter and cheese. Pour into a 9-inch square pan. Dot mixture with butter; sprinkle on cheese. Bake at 325 degrees F for 1 hour.

Chicken Supreme

6 chicken breasts, halved
12 slices bacon
2 cans chicken soup or 1 can each
    chicken and mushroom soup
1 1/2 cups sour cream
Pepper
Curry powder
Poultry seasoning
1 jar dried beef
3 ounces cream cheese
4 cups hot cooked rice

DO NOT SALT. Wrap 1 slice bacon around each half chicken breast.

Place a layer of dried beef in bottom of a baking dish. Arrange bacon-wrapped chicken on beef slices. Combine chicken and mushroom soups, sour cream, cream cheese, pepper, curry powder and poultry seasoning and pour over chicken. Cover tightly with foil. Bake at 325 degrees F for 2 hours. When meat is tender, remove foil and let brown slightly.

Serve on a bed of hot rice.

Chicken Supreme

This was a favorite of President Jimmy Carter's mother.

4 de-boned chicken breasts
Cardamom
Chervil
Salt and pepper
1 egg
1/4 cup milk
Fine bread crumbs
Butter or margarine
2 ounce brandy
4 tablespoons Burgundy
2 cups chicken stock

Season chicken breasts with cardamom, chervil, salt and pepper. Beat egg and milk together. Dip chicken breasts into egg mixture, then into bread crumbs. Brown chicken on both sides in butter until tender. Place chicken in baking dish large enough to hold it in one layer. Pour the following over chicken: brandy, Burgundy and chicken stock. Bake at 350 degrees F until tender and done.