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    looking for recipe for chicken baked with "Pream"?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.looking for recipe for chicken baked with "Pream"?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(looking for recipe for chicken baked with "Pream"?),it will help you,my kids.

the recipe was on the back of the jar of Pream in 1965. this product is no longer sold. It was probably in the mid '60s that I last saw it. Pream was the precursor to powdered coffee creamer. Might have been called "Chicken Supream" (not sure)on the recipe.

Answers:
Does nobody read the question.. by the way.. I found a copy of an old Pream jar on ebay..I have emailed them to see if they will give me the recipe off the back..if I get anything I will let you know.

Other Answers:
chicken supreme

INGREDIENTs:

4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese


DIRECTIONS:

In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Bake 30 minutes in the preheated oven, or until bubbly and lightly browned. not sure if this is it,maybe:
http://www.recipelink.com/mf/31/16374

Chicken Casserole Supreme

4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper. Chicken Fricasse:
4 cups water
1 5 lb. chicken, portioned
1 tsp. salt
2 bay leaves
2 and 1/2 cups POLY PERX frozen polyunsaturated non-dairy creamer
7 Tbsp flour
1 and 1/2 tsp. salt
pinch of ground thyme
2 cups cooked whole kernal corn
Simmer water, chicken, salt and bay leaves in a heavy pot until chicken is tender, about 1 and 1/2 hours. Discard bay leaves,remove chicken and keep warm. Skim off fat. Simmer to reduce broth to 2 cups. Mix together 3/4 cup Poly Perx and flour, add to broth, stirring vigorously, add rest of Poly Perx. Stir over moderate heat and continue to cook until thickened. Season with salt and thyme. Add corn. Serve chicken with gravy. Makes 8 servings.
This is as close as I could find. Sorry I couldn't find Pream recipe
Source(s):
Favorite Brand Name Cookbook [from Consumer Guide] not sure sorry



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