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Crispy Cheddar Chicken

Crispy Cheddar Chicken
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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.



Post a comment!

31 Comments

  1. 1
    Grahamcracker
    February 26, 2016 at 5:31 pm

    I love this recipe. Have made it several times. Evan eat the chicken on good bun. But I used the same amount of sour cream as your soup. This is a go to for my family!

  2. 2
    stephanie
    April 2, 2016 at 1:23 pm

    Has anyone tried it with bone in chicken?

    • 3
      Marie Czarnecki
      December 24, 2016 at 1:49 am

      I cook a lot, and as a viewer of the recipe I don’t think it would matter. I fact the bone gives a better flavor. I gather you are thinking of chicken thighs?? Never hurts to try something different..

  3. 4
    Lisa Evanoff
    April 5, 2016 at 7:46 pm

    Made this tonight, everyone loved it

  4. 5
    Brenda Cammarata
    April 18, 2016 at 1:44 pm

    This is definitely my kind of recipe. I will be making it soon. I have to say that the way you feel about chicken soup is the way I feel about mushroom. Justin Wilson once said, “Tain’t nothing that don’t taste better with cream of mushroom soup.” I have to agree. May be this weekend.

  5. 6
    Vicky
    April 28, 2016 at 4:21 am

    I’ve made this a couple of times, and we loved it as well as our friends.

  6. 7
    shun
    July 23, 2016 at 4:31 pm

    Does T stand for tea or tablespoon

    • 8
      Sumer
      November 6, 2016 at 3:49 pm

      t=teaspoon
      T=Tablespoon

  7. 9
    July 28, 2016 at 6:09 am

    When you say 2 sleeves of ritz Crackers is that two packets or 2 boxes, really want to make this, thank you xx

    • 10
      Marie Czarnecki
      December 24, 2016 at 1:54 am

      two sleeves is what it means, not two boxes…

    • 11
      August 12, 2017 at 3:38 pm

      I looked it up (I don’t buy my Ritz in ‘sleeves’) and it is equivalent to about 3 cups of finely shredded ritz.

  8. 12
    Jane waggoner
    November 3, 2016 at 8:29 am

    when you say chicken breast do you mean whole chicken breast split with two 1/2s or q 1/2 of whole breast, Jane

  9. 13
    owaiskhan
    November 6, 2016 at 1:40 am

    what is T in the ingredients?

    • 14
      Sumer
      November 6, 2016 at 3:50 pm

      t=teaspoon
      T=Tablespoon

  10. 15
    Pig Boy
    November 7, 2016 at 12:22 am

    my name is pig boy…and i love this recipe

  11. 16
    Brenda
    February 1, 2017 at 10:32 am

    Our Ritz crackers don’t come in sleeves but are loose in a bag inside a box. Do you know roughly how many crackers 2 sleeves would be?

  12. 17
    Ann High
    February 13, 2017 at 1:52 pm

    Just a heads up on Cream of Chicken Soup. It has way too much sodium in it for it to be healthy. When my Husband developed heart problems and had a pacemaker and defibulator put in the Dr. and the Dietician informed us that most of Campbell’s Soups had way too much sodium. They do have 2 or 3 that are reduced in sodium but I don’t believe that is one. Not being picky but wanted you to be aware of it. Ann High.

  13. 18
    Ann
    February 18, 2017 at 1:41 pm

    sounds so good, will fix it this week

  14. 19
    Laura
    February 19, 2017 at 9:59 am

    I make this very often and am always frustrated that the cheese doesn’t even remotely stick to the chicken. So here’s some advice and answers to questions I saw above that I can help with

    * T is tablespoon, t is teaspoon

    * 1 sleeve of ritz crackers is 35 crackers. I had to know because I also can only buy then by the bag. If you’re in Holland, Tucs crackers also work though if you can get Ritz, do.. I have seen similar off brands at places like Action though that are very similar.

    * I feel that 2 sleeves is too much.. I use 1 sleeve and even then I have leftovers which I then just push onto the chicken in the pan to use it up.

    * Here’s my advice on the cheese… it won’t stick so don’t bother. Just mix it in with the crumbs, it’ll stick a little better.

    *4 chicken breasst is 4 halves because I have 2 breasts on my chest, not 1 😉 Just plan for 2 pounds really. That’ll do.

  15. 20
    shari
    March 3, 2017 at 7:13 pm

    Is this something I could assemble ahead in the morning, refrigerate and cook in the afternoon for dinner? Would the coating stay on the chicken?

  16. 21
    March 5, 2017 at 5:55 am

    Ritz come in half sleeve packages also. You will need 2 1/2 half sleeves OR 32 crackers. Hope this helps. I also use un-salted.

  17. 22
    Irene Zimmer
    March 18, 2017 at 6:24 pm

    This is a keeper.

  18. 23
    Evelyn
    March 20, 2017 at 3:33 pm

    Made it tonight. The family really enjoyed it.

  19. 24
    KC
    March 26, 2017 at 6:43 pm

    I love this recipe. However: you have so many ads overwhelming the page and I was in the middle of making this when a Disney ad popped up and wouldn’t let me X out of it or scroll past. I refreshed the page and got a Rachel Ray ad, again, couldn’t scroll past it. Couldn’t print recipe. Right in the middle of making dinner. Tried even opening page in another browser, finally I could see enough to finish. But it was so bad I don’t believe I’ll be returning.

    • 25
      Deb Brown
      June 19, 2017 at 6:15 pm

      If you download AdBlock you will not get those annoying ads.

  20. 26
    KC
    March 26, 2017 at 6:48 pm

    I love this recipe. However, your site is so overloaded with ads, it’s a pain to scroll past them to get to the recipe. I was in the middle of making dinner, when a Disney ad popped up, wouldn’t let me close it, or scroll past. I tried refreshing the page, and got a Rachel Ray ad that did the same thing. I finally had to switch browsers, to pull up the recipe, so that I could finish dinner. I won’t be returning to your site for that reason.

  21. 27
    les brittan
    April 3, 2017 at 12:20 pm

    Loved the recipe….but WAY too many ads.probably my last time here

  22. 28
    Thirdfrau
    May 4, 2017 at 7:26 pm

    Just made this meal for a neighbor family and ourselves. It was soooo good. My husband said this is definitely a “make-again” meal. I was surprised how well I liked the chicken soup sauce. It goes great on mashed potatoes too. This goes on one of my top chicken recipes to make. Thank you!

  23. 29
    Kim M
    June 28, 2017 at 6:03 pm

    Just made this for my picky eaters and they loved it. They didn’t care for the sauce, but loved the chicken. Thanks

  24. 30
    NanaJan
    July 12, 2017 at 2:46 pm

    I just need to say – spending 1 1/2 minutes looking at this recipe – I think you are FABULOUS!!!!! Also hilarious sense of humour, girlfriend!
    Thanks for taking time to share your giftedness.
    You GO girl!!
    signed,
    A cream-of-soup-lovin’ lady :0)

  25. 31
    Tracy
    August 9, 2017 at 3:57 pm

    I loved this!I made a few changes instead of crackers i used plain bread crumbs and added my seasons to them. Crumbs stuck much better and I added an egg to the milk to help stick everything together.

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