Chicken Supreme

This delicious chicken recipe has been one of my favorites since I was very young. Originally passed to my mom by Mrs. Anderson. I don't remember her first name because she was an adult and we didn't call adults by their first names back then. I do remember her, though. She was the wife of our church choir director, Raymond Anderson. He was a wonderful man and helped guide my young singing life. I began singing for him at McCoy United Methodist Church and he allowed me to sing in the adult choir when I was 12. At the time I didn't fully appreciate this, but looking back, I see what an honor that was.

Anyway, back to the chicken. I scanned my recipe card so that you can see how well-used this recipe is. Every spot represents a delicious meal. This is such an easy dish and you can double and triple it quite easily so it's a good dish for company. The one recipe serves 4 or 6 if you cut the chicken up.

Ingredients

2 whole chicken breasts, cooked, deboned and cooled

1 can cream of chicken soup

1 T. instant minced onion

1 T. fresh lemon juice

3/4 cup mayonnaise

1/2 cup sliced almonds

Potato chips, crushed

About the ingredients--Nowadays, we buy our chicken breasts already cut apart so I guess I should have listed the ingredients as 4 half chicken breasts. Do get the ones with bones and skin because that will make the chicken juicier when you cook it. To cook the chicken, poach it in chicken broth with a little celery and carrots for about 20 minutes. Let it cool and take it off the bone in one piece. You can use reduced fat soup and light mayo, but the recipe is so much better in the full fat version...isn't everything?

1. Preheat oven to 400 degrees.

2. In a bowl, combine all ingredients except the chicken and potato chips.

3. Place the chicken in a square 8 x 8 or 9 x 9 glass baking dish. I like to place it with the pointy ends of the chicken in a corner of the dish, kind of like an X.

4. Pour the soup mixture over the top of the chicken, making sure all pieces are covered.

5. Sprinkle crushed potato chips over the top of the whole dish.

6. Bake for 20 minutes. Serve over white rice...Enjoy!