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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.


The following sides go well with this recipe. Pick one or two and you’ll have yourself one fine meal. :)

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
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
 
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
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393 Comments

  1. 401
    Matt
    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

    HI I LUV UR WEBSITE CANT WAIT 2 TRY THIS TY SO MUCH WILL LET U KNOW HOW IT TURNS OUT…..FINE IM SURE

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

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

  4. 404
    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. 405
    Jeri B
    March 14, 2014 at 10:54 am

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

  6. 406
    Dawn
    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. 407
    March 17, 2014 at 4:18 pm

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

  8. 408
    Sadia
    March 20, 2014 at 3:41 am

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

    • 409
      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

  9. 410
    Rachel Clevenger
    March 29, 2014 at 11:00 am

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

  10. 411
    April 18, 2014 at 8:29 pm

    I am sure this post has touched all the internet users, its really really fastidious
    post on building up new weblog.

  11. 412
    Ashley
    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. 413
    Amy
    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!

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