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 

Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What’s Cookin’ Chicago via Pinterest
***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.
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
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter
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. 
The last

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  1. 401
    March 6, 2014 at 11:21 am

    ummm, I’m a man, not a lady. So I guess if I were a cooking member of The Masters of the Universe, I’d be the cooking He-Man, or maybe Orko.

  2. 402
    March 6, 2014 at 3:11 pm


  3. 403
    Lisa Langlais
    March 11, 2014 at 5:08 pm

    I made this for dinner tonight, it was awesome!!!

    • 404
      May 19, 2014 at 4:59 pm

      Any tips in making the cheese stick better?

      • 405
        May 20, 2014 at 9:09 am

        Hi Janet,
        If you use freshly grated cheese that will help. Best of luck to you!

      • 406
        July 17, 2014 at 4:16 pm

        As I finished coating the pieces I noticed the cheese yummies in the crumbs. Has anyone ever tried mixing the crumbs and cheese BEFORE starting the coating process? Seems like that will help keep everything sticking together.

        • 407
          July 17, 2014 at 5:15 pm

          Leslie – I haven’t mixed the two using this recipe but I have another recipe with similar ingredients and have mixed the cheese with the breadcrumbs. I can’t speak comparatively to this method but with the other way I found no trouble using prepackaged shredded cheese and having it stick. It was dunked in garlic butter first instead of milk so not sure if that makes a difference.

        • 408
          July 17, 2014 at 7:32 pm

          I always mix the crackers and cheese together before the coating process.

        • 409
          September 13, 2014 at 8:59 am

          I put crackers and shredded cheddar in my blender and pulse it a couple times until I have a uniform mixture. In my experience it does stick a whole lot better.

        • 410
          October 27, 2014 at 12:53 pm

          I mixed the cheese in the cracker mix and it turned out wonderful. This recipe is so good, it doesn’t even need the sauce. When I made it the 2nd time, I dipped the chicken into ranch dressing and didn’t miss the sauce at all. Wow, this is such a fantastic recipe.

      • 411
        November 26, 2014 at 7:01 pm

        the cheese being room temp (or about 10sec in the microwave) helped me a TON!

      • 412
        January 18, 2015 at 6:33 pm

        What about egg with some milk in it instead of by itself

  4. 413
    Michelle T
    March 12, 2014 at 6:09 pm

    I’ve made this many times over the last few months. I sub out the regular stuff for fat free and reduced fat; it tastes just fine. I didn’t have sour cream tonight though, so I just added the butter and a little milk. Again, came out just fine. :)

  5. 414
    Jeri B
    March 14, 2014 at 10:54 am

    Our new favorite dish!! I added dry mustard & garlic to the sauce.

  6. 415
    March 16, 2014 at 8:13 am

    I made this dish the other day… and it was delicious, especially the sauce topping. I knew it’d be good when I got it from the oven and could hear the crispy cheese and crackers.

  7. 416
    March 17, 2014 at 4:18 pm

    I made this dish this evening and it was very delious. I recommend this for sure.

  8. 417
    March 20, 2014 at 3:41 am

    Hi in this receipe can u use anything n place of cream of chicken?

    • 418
      Rosemary Millar
      April 2, 2014 at 3:07 pm

      i buy a variety of cream of …soups…i mix and match whichever one i have on hand :D

    • 419
      October 27, 2014 at 12:55 pm

      Use your favorite salad dressing, dipping the chicken on your fork into the dressing. I use ranch and it’s great.

  9. 420
    Rachel Clevenger
    March 29, 2014 at 11:00 am

    Your recipes look delicious. I would love to try them.

  10. 421
    April 18, 2014 at 8:29 pm

    I am sure this post has touched all the internet users, its really really fastidious
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  11. 422
    April 19, 2014 at 6:57 pm

    This is an all time favorite in our house. Made it tonight and it got devoured. It’s easily made for my family at least twice a month. Thank you for the great recipe!

  12. 423
    April 21, 2014 at 2:53 pm

    So refreshing to see someone who’s not anti-“cream of” these days! Can’t wait to try this…and probably lick the sides of my “cream of” can!

  13. 424
    Shari Kalous
    May 7, 2014 at 5:57 pm

    My daughter gave me this recipe a little over a year ago, OMG! Now my husband even requests it! He is a Molitary man and everyone knows they eat everything! So for him to pull this out and say “Hey, make that chicken stuff again!” Is an honor! lol However might I suggest making your OWN cream of chicken soup? It is SO much better than can and you can make a large batch at once! Use it just like the can and freeze portion it! I am an organic cook.

    • 425
      January 23, 2015 at 9:54 am

      Could you please share your homemade cream of chicken soup recipe? I am highly allergic to soy & all cream of whatever soups contain it. Thanks!

  14. 426
    Kayla Bishop
    May 8, 2014 at 6:39 pm

    This is my first time trying it. I really hope it goes well because I’m fixing it for my boyfriend. Will write back on here and tell how it went. WISH ME LUCK!

  15. 427
    Lorrie Hardway
    May 16, 2014 at 4:24 pm

    This is a favorite at our house ever since we found it! It is great even without the sauce, in fact my son prefers it that way. Almost anything with cheese as the ingredient is a hit at our house and this recipe has become one of our favorites. The chicken is juicy and tender and the coating is nice and cheesy and crunchy, just like the name implies. Thanks for the recipe!

  16. 428
    May 18, 2014 at 7:02 pm

    Just made this today. Cheese does not stick to chicken — most falls off, so I sprinkled some on top before I baked.

  17. 429
    May 19, 2014 at 5:00 pm

    Any tips on making the cheese stick?

    • 430
      May 24, 2014 at 4:09 pm

      Add a beaten egg to your milk to make the cheese stick

  18. 431
    May 24, 2014 at 4:07 pm

    Add one beaten egg to the milk to make the cheese and crackers stick. The cheese just doesn’t stick with milk alone!

  19. 432
    May 28, 2014 at 3:45 pm

    Could i use chicken broth instead of cream of chicken

  20. 433
    June 8, 2014 at 4:59 pm

    I was wondering if you ever thought of changing the page layout of your blog?
    Its very well written; I love what youve got to say.
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  21. 434
    June 10, 2014 at 6:59 pm

    I tried this tonight…wonderful! I read a lot of previous posts. I didn’t have problems with cheese. You just gotta press it hard on chicken and it worked just fine! Thank you for receipe!

  22. 435
    Jennifer R.
    June 19, 2014 at 7:31 pm

    We have made this dish a couple of times, and it is delicious. Thank you for posting this. :)

  23. 436
    July 8, 2014 at 4:50 pm

    Just made this for dinner and it was absolutely delicious!!!! I will definitely be making this again and again!!

  24. 437
    July 9, 2014 at 8:28 am

    Where do you get your chicken breasts from? This may sound weird, but they look so much better than the glop I usually get at my grocery store. I end up with half of what I buy because of all the white fat I have to trim off.

    • 438
      July 9, 2014 at 9:49 am

      I live in Iowa, I get my chicken breasts from either Sam’s Club or Fareway. Both places have very large pieces and have very little fat.

    • 439
      July 12, 2014 at 5:44 pm

      I usually buy them at Costco or Sam’s. Hope this helps!

      • 440
        July 17, 2014 at 5:18 pm

        Thanks both Sue and Jamie! I see such a difference – I would assume BJs would be similar? It’s the only warehouse club within ten miles of my house! Anything has to be better than Tyson though!

    • 441
      October 2, 2014 at 3:46 pm

      Sara, I don’t know if you have a Sprouts or a Sunharvest where you live but they have wonderful HUGE chicken breast and if you watch the ads they put them on sale often

  25. 442
    Devin Sloan
    July 9, 2014 at 1:25 pm

    What sides do you make with this?

    • 443
      July 9, 2014 at 2:15 pm

      I make what my grandkids like. Butter rice, butter noodles, peas and mandarin oranges.

  26. 444
    July 17, 2014 at 10:54 am

    Has anyone used cornflake crumbs instead of ritz cracker crumbs? I’ve never used ritz before and not sure how it will taste.

  27. 445
    Lois E. Goreham
    July 20, 2014 at 7:43 pm

    Enjoyed this dish very much ; will definitely try again.

  28. 446
    July 28, 2014 at 6:44 pm

    To make the cheese stick use buttermilk instead of milk….tastes even better. You can also use crushed stove top stuffing instead of ritz crackers. So good and so simple.

  29. 447
    July 30, 2014 at 5:05 pm

    just NEED to let u know that this is everyone’s fav meal that I cook, and I cook for 9 ppl. even my EXTREMELY picky kids love it. I make it all the time. im soo glad I found this!

  30. 448
    August 16, 2014 at 10:06 am

    So YuMMy!!!! Thank you so much for sharing !!!!

  31. 449
    August 20, 2014 at 5:48 am

    Can this dish be frozen? Making it for a friend and not sure when it will be eaten.

    • 450
      August 20, 2014 at 6:42 am

      Yes you can freeze it. It’s works best to cover it tightly with foil and pop it in the fridge before you bake it. Then let it thaw completely before you bake it. Best of luck to you!

  32. 451
    August 26, 2014 at 7:04 pm

    My main split is with the cheese/cracker mix and ratio. I blend the crackers and shredded cheddar together, and they come together nicely, resulting in only a milk pan and one breading pan.

    It’s a great recipe, but fresh-grated cheese won’t stick, and blending the cheese and crackers worked very well. Less cheese, less fat, let cleanup from my first attempt. Nice recipe, though! Thanks!

  33. 452
    September 3, 2014 at 12:37 pm

    I can’t wait to try this! When I make gravy with cream of chicken soup I add a little bit of white white Worcestershire sauce or some of Lawry’s Herb & White Wine marinade.
    Now I’m getting hungry!

  34. 453
    September 3, 2014 at 10:09 pm

    Okay so my girlfriend and I tried this recipe this evening. We followed the three simple steps and the chicken breasts were so bland and barely had any toppings! I don’t understand where we went wrong.. Lmao

    • 454
      October 27, 2014 at 1:03 pm

      Try adding a little bit of sage or poultry seasoning. I just may do that tomorrow. I hadn’t thought of that before, but I would bet the flavor would be great.

  35. 455
    September 5, 2014 at 5:05 pm

    I have made this before from another website but didn’t print it so looked it up tonight and found yours. I dip the chicken mayo instead of milk or eggs. I’m going to make your sauce tonight! Thanks for the recipe!

  36. 456
    September 14, 2014 at 10:11 am

    Ok to prep ahead of time, like in the morning, and put in the fridge for the day?

    • 457
      September 14, 2014 at 11:36 am

      I have prepped up to 4 hours ahead and put in the fridge.

  37. 458
    September 16, 2014 at 2:22 pm

    What sides could go with this?

    • 459
      September 16, 2014 at 3:04 pm

      I have made rice, or noodles or mac ‘n cheese, peas or corn on the cob, strawberries and/or blueberries or mandarin oranges. These are all my grandsons favorites.

  38. 460
    September 25, 2014 at 8:25 am

    This recipe was fantastic! I made it for company & not a morsel leftover. My kids asked for it again this weekend. Don’t even think of skipping the sauce. The only changes I made were that I used egg & milk to bread the chicken and I mixed the Ritz crumbs & cheese together for an even coating. This is in our Top 10 for sure. Thanks for posting!

  39. 461
    October 2, 2014 at 5:26 pm

    I made this for the first time tonight and it was a hit with the family, Will add a little milk to the sauce but other than that a great meal!!!!

  40. 462
    November 7, 2014 at 10:45 am

    This was a big hit with my family. I’ve made it twice now. However I recommend not putting the aluminum foil over the pan. The first time I made it the chicken was perfect and the coating was nice and crispy but I didn’t use the foil. Last night I made used the foil (because that’s what the directions said) and it made the chicken soggy. It tasted ok but didn’t like the soggy coating at all and the family complained. The recipe is called CRISPY Cheddar Chicken not SOGGY Cheddar Chicken.

  41. 463
    November 11, 2014 at 3:38 pm

    I was wondering if you used boneless chicken breasts as it takes longer for those to cook. In my experience, 45 minutes is way too long for boneless ones and they get dry. Please let me know ASAP, thinking of making for my bunco group next week!

    • 464
      November 11, 2014 at 3:45 pm

      The timing is spot on. Just remember to remove the foil for the last 10 minutes. Made this for the 4th time this weekend and kids are already asking for it again!

  42. 465
    November 24, 2014 at 3:00 am

    my boyfriend and I made this tonight and it was super delish :) I don’t have a food processor, so my boyfriend crushed the ritz inside the sleeve. It made for the perfect consistency! Def recommend this recipe!

  43. 466
    November 24, 2014 at 5:25 pm

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  44. 467
    Janet marshall
    January 6, 2015 at 12:31 pm

    Can this recipe be used with Chechen wings?

  45. 468
    January 12, 2015 at 10:50 am

    I have made this before and we love it. I usually use cream of mushroom for the gravy though. Last night I made this and thought I made a HUGE mistake. It was done, but i had cooked it at 350 degrees instead of 400, but I cooked it for the same amount of time. They were over 180 degrees internally so they were fine. I did notice they were a lot juicier at this temp.

  46. 469
    January 18, 2015 at 11:15 am

    Do i use boneless chicken ? and has anyone tried lemon pepper ?

  47. 470
    January 19, 2015 at 8:34 am

    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)

  48. 471
    January 24, 2015 at 7:33 pm

    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.

  49. 472
    January 25, 2015 at 3:43 pm

    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.

  50. 473
    February 24, 2015 at 8:11 pm

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

    • 474
      February 24, 2015 at 8:59 pm

      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!

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