ps_menu_class_0
ps_menu_class_1
ps_menu_class_2

Crispy Cheddar Chicken

  • Pinterest

 Follow Me on Pinterest 
I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking…an all around treasure. 
I love it when smiles are provoked. Heck. I’ll take a smile from my kids even without provoking it! It’s just so much nicer when people smile instead of whine. 

Do you like whining?
Not a fan, myself. 
Speaking of my children…the other day we were watching a cooking show on The Food Network and one of my kids said…
“Hey Mom, you like to cook. 
Why don’t you be the cooker on that show?”
My response?
“I’m pretty sure The Food Network frowns upon cookers who use cream of chicken soup. I think I’m out.”
Especially since just last week three of the trial recipes I made for this little ol blog
crashed and burned in failure. I used real cream in all of them!
Cross your fingers that real cream and I can become friends soon. 
I hear from the good folks on The Food Network that it’s a mighty fine ingredient.
 
Now. Do I feel embarrassed about cooking with cream of chicken soup? Heavens no! I just bought three cases of it last month.
Should you feel embarrassed about cooking with
cream of chicken soup? 

Of course not! 
Are you the cooking she-rah for your family or what?
Do make food that provokes a smile?
Do your family members occasionally say things like…
“You are The Bomb, Mom. What ever you made with that trusty old cream of chicken soup is rocking my world.”

I thought so.
I knew you were great! 
We cream of chicken soup lovin’ ladies have to stick together.


Serve This With

 

 

Rice Pilaf with Almonds 
Roasted Garlic Mashed Potatoes
Baked French Fries
Roasted Broccoli with Balsamic Glaze
Glazed Rosemary Carrots
Roasted Asparagus 

 Now, let me show you how to make this crispy chicken happen!
1. Cut each chicken breast into 3 large chunks. 
 
2. In a small food processor grind up the ritz crackers. 
 
 

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

 

4. Dip each piece of chicken into the milk…

then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.


Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 
Enjoy!
The last
Crispy Cheddar Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 7 servings

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don't bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It's best to make the sauce fresh, when you are ready to eat.

Ingredients

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
 
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

Instructions

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/
Recipe from adapted from What’s Cookin’ Chicago via Pinterest

Active Instagram 3 icon You can follow me on instagram at jamiecooksitup_ or by clicking here.

Related Posts Plugin for WordPress, Blogger...

  1. Sally says:

    I want to try this and dip it in BBQ sauce in place of the milk. Mix Ritz crackers and freshly grated cheese together. Then maybe serve with extra BBQ sauce, boiled potatoes and butterbeans. (just thinking)

  2. Brandon says:

    Trying tonight sounds good. 1 thing should probably be more descriptive of heating the cream chickin soup. If you use med-hi heat watch it close. Any experienced cook will tell you to to NOT let cream based soup boil. To hi to fast will scorce or break your cream. Cream based is always best heated on lower temps.

  3. christina says:

    For those of you who are having a hard time getting the cheese and crackers to stick, I made this tonight, and used the same method I use when I bread any meat. Season the chicken as desired, get three separate bowls (I have breading trays that hook together, but bowls are fine). Put flour in one, beat an egg and add milk to the second, then put crushed Ritz crackers and cheese in the third bowl. First coat both sides of chicken with flour (shake off any excess). Then coat both sides in egg mixture. Finally, press the chicken into the crackers and cheese mixture and place into your baking pan. I lined my pan with foil and sprayed it with cooking spray. I baked it without the foil on top and it was delicious! I had no trouble getting the crackers and cheese to stick using this method. I hope it works for you too! On a side note, the breading did still stick to the foil, so there was very little breading on the bottom, but there was still enough. Also, any cracker mixture and cheese I had left, I sprinkled on top prior to baking. I didn’t make the sauce. It doesn’t need it in my opinion.

  4. Annie says:

    I use mayo tell help the cheese stick works like a charm;)

    1. Peggy says:

      Good idea for the Mayo! I tried this and it was messy to make and the cheese did not stick! I do plan on trying again because it looks delish!

  5. Anne says:

    This was SOOOO good. I agree with those who said don’t use the foil. I did, and it seemed soggy, so I ended up broiling the chicken for a few minutes at the end and it crisped up nicely. Also, I used garlic powder in the cracker mixture (about 1 tbsp) and it added nice flavor. VERY good recipe!

  6. Rachel Harrington says:

    It was delicious! The whole family loved it.

  7. JEANNETTE STREHLE says:

    Omg made this tonight, we eat slot of chicken, I mean ALOT. Everyone absolutely loved this.And I agree with your kids, you should be the cooker on your own show, real people don’t always use cream. Thanks for your recipies Jamie. LOVE LOVE love your blog.

    An

  8. Nichola Prescott says:

    My kids really love this recipe. My youngest is almost obsessed with it. I did make a few small changes by accident. I didn’t have plain sour cream one time so I used some ranch dip I had leftover (sour cream/ dry ranch mix) in the sauce and another time I added butter with the cooking spray because for some reason I thought that was what I had been doing, did I mention I make it alot, and had made it from memory. Anyway, like the original recipes but I do like my additions also so I’ll probably keep using them. Thanks for a great meal!

  9. Peggy says:

    I’ve added White Wine Worcestershire Sauce OR Herb & White Wine Marinade to the sauce. Awesome recipe. thank you!

  10. Laura says:

    My family really enjoyed this meal. Very tasty.

  11. Gail Plaskiewicz says:

    Oh my gosh! I can’t even begin to tell you how yummy this looks. I’m just opening up an e-mail with this recipe and I have to fast for a Thyroid test tomorrow. I want some now! LOL I am going to make this either tomorrow or the next day and then I will let you know if I passed out from the fantastic taste of this or not. I can’t wait to try this!

  12. Gail Plaskiewicz says:

    Oh my gosh! I saw the recipe for this chicken and I had to make it tonight. However, before I made it I had to go to the store to pick up some prescriptions so we ate later then usual. I did a few things differently then your recipe. I don’t like sour cream so I left it out and added some milk, garlic powder and poultry seasoning. I added some egg to the milk so the coating would adhere better. Otherwise, I made it the same. I also made some special potatoes but on that persons web site I couldn’t comment. When my mom bit into the chicken she said it was the best chicken she has had in a long time! In fact she said with the oven roasted potatoes and the white and yellow corn, mom said this was a meal you would get in a fancy restaurant! My dad is 91 and on a feeding tube so he couldn’t eat any of it. I had to feed him before I fed myself. Mom got fed first. I must say when I bit into mine I was amazed! All day I was waiting for supper and it was well worth the wait! The chicken was moist and crispy. The flavors were so good! Both of us keep saying how good it was! Will I make this again? In a heartbeat! Thanks for a really good, yummy, tasty recipe!

  13. Jon Golsteyn says:

    I made this last night for dinner,and I loved it.It tasted so good.I am surprised how good the Ritz cracker taste in this.This recipe is a keeper.This gives me an idea to make this all in a casserole,with broccoli.I could mix the cream of chicken soup with some Velveeta cheese and warm that together.I will have to try this when the weather gets cooler.It should be good.

    1. Peggy says:

      We recently discovered Bacon flavored Ritz and Vegetable. Awesome!

  14. Jodi Castillo says:

    Made this for dinner tonight and it was a hit!!I accidentally grabbed a can of cheddar cheese soup, so just used it instead…WOW!!! so cheesy, and the sauce was a good hot dip for my side dish – fried tater chunks with Sazon seasoning…Yummy!!

  15. Jessica says:

    I made this dish for my family a few nights ago and they are very picky eaters but they all absolutely loved this dish.It was very simple to make and it is now an every week meal.

  16. Rose says:

    This was absolutely amazing. Made it last night for dinner, super easy to make! My husband and daughter are super picky but love chicken this was a great spin on one of their fav’s. My daughter didn’t care for the sauce but she loves her ketchup and ate it with that. My husband said it has to become a once a week meal. Thanks for the recipe!!

  17. April says:

    This was amazing!! I also added a little garlic powder to the mix. My son said it looked fancy! LOL! It tasted amazing!

  18. Miss Green says:

    What if I don’t have a food processor?? Helpppp!!!!!!!!!

    1. Maria says:

      Ziplock bag and something heavy to crush the crackers with. Rooling pin, bottom of a glass, etc.

  19. Pingback: HolidayFun.co
  20. Lori says:

    Have this in the oven as I type. Has everyone baked for the recommended time of 35 minutes and then 10 more minutes? Seems kind of long to me. Just wondering.

  21. Lori says:

    Follow up. Recommended time was spot on. Unfortunately the chicken was tasteless and soggy even after following recipe to the letter and not using foil. Guess I will continue looking for a crispy chicken recipe for the oven.

    1. Penny says:

      Just cook it until its done. Test it with a fork…never take any time as the bible since all ovens runner hotter or cooler than anothers

  22. Michelle says:

    I made this for dinner last night and the flavors were great. I misread the recipe and only cut my chicken breasts in half but they were still dry and a little tough. I wonder if lowering the temperature and/or cooking for a shorter time would help. Has anyone tried that yet? Thanks.

    1. Sue says:

      I have always cut mine into strips. Have never had dry or tough results.

  23. Susan Donelson says:

    Delicious and pretty simple. thanks so much for recipe, i plan on making it many times.

  24. Lee Detrick says:

    I get chicken tenderloins; wonder if it would work for them if I didn’t bake them as long. Also, I am not a fan of sauces, so I might leave that out.

  25. Tabby says:

    Hi there,
    We use chicken legs and thighs, think this would affect this recipe any? Other then the cooking time?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


==Related Articles==