- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
This is a cheesy take on the classic chicken supreme dish. Serve over rice or any pasta of your choice.
27 people made this
- 3 tablespoons olive oil
- 1 skinless chicken breast fillet, cubed
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon ground white pepper
- 5 cloves garlic, crushed
- 2 tablespoons water
- 115g butter
- 5 saffron threads
- 225g cream cheese
- 350ml cream
- 40g Parmigiano Reggiano (Parmesan) cheese, grated
- 1/2 teaspoon salt or to taste
- milk as needed
MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min
- Warm olive oil in a large frying pan over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper and garlic. Pour in water and cook until the chicken is done and the water has evaporated, about 30 minutes.
- Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmigiano Reggiano and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Reviews & ratingsAverage global rating:(30)
Reviews in English (26)
by Amy Nelson
This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes, it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well, I was worried I had done something wrong, but adding the cream completely remedied the problem. Also, more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat.-01 Apr 2006
This was amazing! I just couldn't bring myself to add 1/2 cup of butter though, so I only added 1/4 cup. I also couldn't bring myself to add 1 1/2 cups of cream. Instead, I used 1/2 cup of cream and 1/2 cup of whole milk. As a last-minute decision, I steamed some broccoli, chopped it and added it in as well. The outcome was fabulous! Definitely a five star dish. The garlic, white pepper and cayenne was especially nice on the chicken. Believe it or not, it gets away with five cloves of garlic and tastes just right. Hubby couldn't believe it when I told him there were five cloves in it. Alright, I think I better go do some stomach crunches now. (yeah, right.)-18 Oct 2007
Although this recipe has enough calories to feed a small village for a week, it was delectable!!!! I used another half of chicken breast for more 'substance'and added a bit more saffron and sprikled fresh parsley on top for a bit more flavoring. Next time I would use a little less butter. Next time we want a great 'resturant' meal, we'll make this again.-27 Jan 2006
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Want more easy crockpot meals?
Tools used to make this Cheesy Crock Pot Chicken and Rice recipe
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I even have a colander for pasta!
Slow Cooker: I love this crock pot! The lid is very secure and I can pack it up and take it on the go if I’m heading to a potluck. This slow cooker is a workhorse in my kitchen and has worked great for years!
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Chicken Suprême Sauce
The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. It is a luxurious sauce that is the ideal accompaniment for sautéed chicken. Serve it alongside grilled asparagus or roasted vegetables for a simple dinner turned elegant.
Suprême sauce is also the base from which a number of other classical sauces are built and due to that, it is called a secondary mother sauce. It is the base for the ivory sauce, creamy mushroom sauce, or aurora sauce.
If you don't happen to have chicken velouté sauce on hand, you will have to make it. This is not a difficult process as you use chicken stock, make a roux of clarified butter and flour, and then add that to the heated chicken stock to thicken it. Backing it up another step, you can either buy chicken stock ready-made or make your own.
One thing to keep in mind is that it is tricky to reheat cream sauces, so it is best to make only the amount you will be using for the meal. If you want to do some of the prep ahead of time, the velouté sauce can be made and refrigerated or frozen.
Copycat Taco Bell Crunchwrap Supreme
Yield Makes 4 crunchwraps
Cook time 16 minutes to 18 minutes
- Calories 285
- Fat 16.3 g (25.0%)
- Saturated 6.3 g (31.4%)
- Carbs 22.5 g (7.5%)
- Fiber 1.8 g (7.1%)
- Sugars 1.4 g
- Protein 12.1 g (24.3%)
- Sodium 464.0 mg (19.3%)
(10-inch) large flour tortillas
regular or reduced-fat sour cream
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, cut 1/4 head iceberg lettuce into fine shreds. Dice 1 tomato.
Heat a large frying pan over medium-high heat until hot. Add 1 pound ground beef and cook, stirring occasionally and breaking up any large chunks with a wooden spoon, until the beef is cooked through and starting to brown, about 5 minutes. Meanwhile, heat the tortillas and crisp up the tostada shells.
Stack 5 tortillas and wrap completely in aluminum foil. Place the tortillas in the oven, place 4 tostada shells directly on the oven rack in a single layer, and heat until the tostadas are crisp and the tortillas are warmed through, about 3 minutes. Set the tostadas and tortillas aside.
Sprinkle the beef with 2 tablespoons taco seasoning and stir to combine. Stir in 1/2 cup water and simmer on medium heat until mostly evaporated, about 2 minutes. Remove from the heat and stir in 1 cup nacho cheese sauce or queso dip.
Fill the crunchwraps: Place 4 of the tortillas on a work surface. Divide and dollop the cheesy beef onto the center of the tortillas, then spread the beef out on each one to create a 5-inch round. Spread 1 tablespoon sour cream on each of the tostada shells. Place a tostada sour cream-side up on each round of cheesy beef. Sprinkle the lettuce and tomatoes onto the sour cream. Tear the remaining tortilla into 4 pieces and place a piece on the top of each crunchwrap to cover the center.
Wrap the crunchwraps: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.
Place 2 frying pans or a griddle over medium heat. Place the crunchwraps, folded-side down, in the heated pans or griddle, as many as will fit in a single layer. Cook until browned, 3 to 4 minutes on each side. Repeat as needed until all the crunchwraps are cooked.
Tortillas: If you can find them, use 4 (12-inch) extra-large flour tortillas and they’ll be big enough to fold over the filling.
Make ahead: Crunchwraps are best assembled and cooked immediately. The beef can be cooked, combined with the nacho cheese, and refrigerated up to 2 days ahead.
In large skillet, cook bacon until crisp. Remove and drain on paper toweling. Crumble bacon, and set aside in refrigerator.
In the bacon drippings that remain in skillet, cook chicken over medium heat 3 to 5 minutes until developing some color, turning once.
Place in 4 to 6 quart crockpot. Top with mushrooms and/or onions (if using).
In skillet, heat the soup and pour over mushrooms and chicken.
Cover and cook on LOW heat setting for 4 to 5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10 to 15 minutes or until cheese is melted.
You can use frozen chicken breasts (directly from the freezer). Sear them them, as directed, in the bacon drippings, then continue as directed cooking for 6 to 8 hours.
Cheesy Comfort Food Ideas That Will Make You Melt
Few things are quite as tasty as cheesy comfort foods. Cheesy dishes like grilled cheese sandwiches or your favorite baked mac and cheese remind you to slow down and truly enjoy all the melty goodness that life has to offer. Get cozy and show your family your culinary skills with these comfort food ideas from My Food and Family featuring delicious Kraft Natural Cheese. Kraft Natural Cheeses use milk from America’s finest dairy farms to create top-quality cheeses and a difference you can taste. Cheesy comfort foods made with Kraft Natural Cheese are perfect dishes to inspire a sense of well-being and abundance.
1. Classic Cheese Lasagna
There’s a reason we call our first comfort food idea Classic Cheese Lasagna. Pasta sauce, noodles, ricotta, mozzarella and Parmesan combine in a timeless way that is perfect for both special occasions and everyday dining.
2. Loaded Chicken Taco Bowls
Transform your evening into a fiesta with Loaded Chicken Taco Bowls. The cheddar and queso asadero mix is expertly paired for use in tacos, so you know that you’re really in for a cheesy treat!
3. Grilled BBQ Chicken Wraps
Grill up some cheesy goodness today with our Grilled BBQ Chicken Wraps recipe. Melty cheddar cheese is wrapped up burrito style with BBQ chicken for a surprising, melty good time.
4. Baked Elbow Macaroni and Cheese
Nothing says cheesy comfort food quite like our Baked Elbow Macaroni and Cheese. A combination of mozzarella, cheddar, blue cheese, and Parmesan cheese make this casserole unforgettable for cheese lovers.
5. Cheesy Chicken and Cheese Enchiladas
After you use shredded Kraft Natural Cheese in the filling of Cheesy Chicken and Cheese Enchiladas, you then cover the whole casserole in a second layer of cheese before you put it into the oven. Talk about a one-two combination of cheesy flavor!
6. Baja Grilled Chicken Quesadillas
Enjoy the cheesy, unique flavors of Baja California cuisine with our Baja Grilled Chicken Quesadillas. Melted colby and monterey jack cheese help to make this dish an outstanding comfort food idea
7. Cast-Iron Supreme Pizza
A well-seasoned skillet adds an extra dose of flavor to our Cast-Iron Supreme Pizza recipe. Of course, melted mozzarella and parmesan paired with pepperoni, sausage, mushrooms, green peppers and onions doesn’t really hurt either.
8. Santa Fe Chicken Casserole
A truly scrumptious comfort food idea is our Santa Fe Chicken Casserole. The mixture of several types of cheese adds an extra layer of luxury to the already bold flavors of this hot and cheesy dish.
9. Italian Chicken-Pasta Skillet
Enjoy the flavors of Italy without ever leaving your home with our Italian Chicken-Pasta Skillet. Infused with melted mozzarella, this recipe is cheesy comfort food at its best.
10. Chili-Cheese Dog Totchos
Experience the amazing taste of a chili-cheese dog in a completely new way with Chili-Cheese Dog Totchos. You’ll truly set the bar for quality time with the family when you share a plate of these delicious totchos.
For additional comfort food ideas, check out our collections of grilled cheese sandwiches, cheesy beef dishes and cheese fondue recipes. Be sure to use Kraft Natural Cheese to make dishes for your family that are anything but average.
Easy Cheesy Buffalo Chicken Wraps
Easy Buffalo Chicken Wraps are a must make super quick and totally delicious lunchtime meal! A tortilla wrap stuffed with a crazy quick easy cheesy buffalo chicken filling and any vegetables you choose. Lunch time will be done in less than 5 minutes and fully loaded with flavor.
I&rsquom not sure when buffalo chicken became so popular, but I am SO glad it did. I remember the first time I made some buffalo chicken wings in the oven, I was about 17 years old. I remember eating them on the front porch, and talking about how I should probably open up a restaurant and serve only these, forever. Unfortunately, I never opened a restaurant that sold only buffalo chicken wings. But, I promise if I ever get that opportunity to that I will make the menu a bit larger.
This recipe for Buffalo Chicken Wraps has been one of my favorite quick lunch go to&rsquos for YEARS now. It comes together much quicker than it even takes for me to explain how to make it! I quickly prepare Pepper&rsquos lunch and also have these ready to go, so I can sit and enjoy lunch with her&hellip while watching her throw food to the dogs.
This is not my favorite stage at all. The dogs sure do love her though.
Sometimes, I use frozen chicken nuggets(my favorite guilty pleasure), or my forever fave Easy Baked Chicken (that I almost always have on hand these days). Whatever your heart desires is just fine! Note: that points/calories will vary a bit if you use breaded chicken nuggets!
How to make Buffalo Chicken Wraps:
Grab your chicken and chop it into small pieces. I use rotisserie, canned, or my Easy Baked Chicken recipe!
Ingredients for two Easy Cheesy Buffalo Chicken Wraps:
- 4 oz chicken breast (about one cup)- You can use any chicken breast even canned chicken breast works well here.
- Laughing Cow Wedges- I love these little wedges! You can also use about 3 tbsp of whipped cream cheese in place of this ingredient if I can&rsquot find the wedges. You should be able to find either one with no problem.
- 1/4 cup reduced fat shredded cheddar or Colby jack cheese- If you have a Kroger the Kroger store brand reduced fat shredded Mexican cheese is a life line of mine.
- Low point/low carb tortillas- I use Ole Extreme Wellness 8-inch Flour Tortilla Wraps You should be able to find them at your local grocery store If not a regular tortilla will work or whatever you prefer, but WW points/calories may change so adjust if needed! &ndash I cannot stress the importance here that you MUST use the Buffalo sauce not just the Franks Hot Sauce here. It&rsquos completely different and you&rsquoll love it more if you use Buffalo sauce!
- 1/4 tsp ranch dressing seasoning powder or 1/4 tsp garlic salt- Honestly, either one. I go back and forth all the time.
- Extra veggies: I do lettuce/spinach or thinly sliced red onions. Eric likes tomatoes added to his! or store bought ranch of choice to dip in! Optional and a delicious addition.
Add diced chicken, cheeses, and seasoning to a microwave safe bowl and stir together really well. Cover and pop into the microwave for about a minute. Stir and make sure it&rsquos heated through.
Heat up two tortillas between two damp paper towels for about 20 seconds in the microwave. Spread the Buffalo chicken mixture evenly onto each tortilla.
This is where you have options. I like mine with a little lettuce and a little Skinny Ranch (thin sliced red onion too lately). Sometimes I throw some super finely chopped tomatoes, cucumbers, carrots, or even broccoli if I&rsquom feeling extra healthy. After I decide what goes in I roll it up and chow down.
I promise that this recipe takes a heck of a lot less time to throw this together than it did to read this post. The most perfect lunch. I usually make two and throw one in the fridge for the next day or Eric eats the other one or I eat both and call it a day.
Anyway, I hope y&rsquoall are having a great week! Don&rsquot forget to let me know how it goes if you make this recipe!
originally posted on the skinnyish dish: 07/15/2016 updated photos and made a few tweaks to the instructions: 02/09/2021
- knob of butter
- 1 tsp olive oil
- 4 chicken breasts, boneless, skin-on
- 50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon
- 2 small onions or large shallots, finely chopped
- 2 garlic cloves, crushed
- 100ml/3½fl oz dry white wine
- 300ml/10fl oz double cream
- salt and freshly ground black pepper
Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.
Cheesy Chicken Tetrazzini
- Author: Deborah
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1 x
- Category: Main Dish
- Method: Bake
- Cuisine: American
Cheesy, rich and comforting, this Cheesy Chicken Tetrazzini is a dinner recipe that everyone will love. This baked chicken spaghetti casserole is made from scratch and comes together quickly by using cooked chicken.
- 2 tablespoons unsalted butter
- 1/2 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 4 cups (16 oz) shredded medium cheddar cheese
- 1/2 pound spaghetti noodles, cooked and drained
- 4 cups cooked chicken, shredded or cut into a small dice
- Preheat the oven to 350ºF. Grease a 9吉 baking dish.
- Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook until soft, about 8 minutes. Add the garlic, salt and pepper and cook until the garlic is fragrant, about 1 minute.
- Reduce the heat to medium. Sprinkle in the flour and cook, stirring for 1 minute. Gradually add the broth and the half and half, stirring until blended. Reduce the heat and simmer until thickened, 3-5 minutes.
- Remove the saucepan from the heat. Add 3 cups of the cheese and stir until the cheese melts. Stir in the pasta and the chicken. Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheese over the top of the casserole. Bake, uncovered, until the sauce bubbles and the cheese is melted, 35-40 minutes.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 534
- Sugar: 2 g
- Sodium: 547 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 116 mg
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More