Chicken Supreme Sandwiches

A coworker of my husband had a recipe for Chicken Supreme that she often shared at potlucks.  It's a hot, creamy chicken mixture served on a bun and it's excellent for serving several people or for potlucks.  


It's a great recipe because you can use whatever chicken you like, as long as it's tender and moist (I would not suggest canned).  You almost can't screw it up!  Rotisserie chickens are my usual choice, but sometimes shredding extra chicken breasts from another meal are good too.  


After searching high and low and only finding recipes that call for an entire brick of Velveeta and cream of chicken soup, I decided to go out on my own and make something we love.  I'm not a snob when it comes to Velveeta and cream of something soups, but the whole brick, even half the brick, seemed rather excessive.  


Chicken Supreme freezes nicely and I like to make a batch of the creamy sauce and freeze half of that for the next time I have leftover chicken.  It's surprising how far a little chicken can stretch with this sauce on buns.  Turkey can be substituted, so it's a handy recipe to keep in mind after the holidays.  Hope you like it!




Chicken Supreme Sandwiches
recipe by Stella B's Kitchen
printer friendly version


1 whole rotisserie chicken, removed from bone and cut into bite sized pieces
1-2 stalks celery, chopped very fine
1/2 onion, chopped very fine
2 Tbsp butter
2 cloves garlic, minced
pinch of salt and pepper


1/2 cup chicken broth OR 1 chicken bouillon cube plus 1/2 cup water
2-4 ounces Velveeta cheese
1 Tbsp sour cream
1  10.75 ounce can cream of chicken soup
1 Tbsp lemon juice
1/2 cup 2% milk, up to 1 cup


Saute over medium heat, celery, onion and butter with a pinch of salt and pepper.  Once softened, add garlic and cook for another minute.


Add chicken broth, Velveeta, sour cream, lemon juice, cream of chicken soup and stir until melted and smooth.  Add some milk, then the chicken.  Cook over medium low heat and stir frequently so mixture doesn't scorch on the bottom.  Once chicken begins to fall apart add milk depending upon desired consistency.  Salt and pepper to taste.  Serve hot on buns.




Mixture may thicken after refrigeration, simply add more milk.  Be careful not to over salt if using bouillon in place of broth. 

~more yummy chicken recipes to try~

Barbecue Chicken Cups

Swiss Chicken

Chicken Gravy {Chicken & Biscuits}

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