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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.
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!
Crispy Cheddar Chicken
***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.
https://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/Recipe from www.jamiecooksitup.net
Recipe from adapted from What’s Cookin’ Chicago via Pinterest
You can always make your own cream of chicken soup base (dry ingredients kept in a baggy, add the liquid when you're ready to go). I've done it a few times but yes, busy mom's use canned soup too! 🙂
I wonder how Melba Toast would work with this recipe instead of the crackers. I use MT to make crispy chicken drumsticks often as my son eats all the other crackers in the house.
I'll have to try your recipe soon it really looks good! Anything with cheese can't go wrong.
looks and sounds yummy!! i've used ritz crackers, italian dressing and par cheese to make chicken and my girls love it so I'll have to try this! thanks!
Looks yummy. We are definitely fans of canned cream soups in this house lol.
I have to say that simple recipes often go further than the 'gourmet' –and your photography is simply beautiful. It is so beautiful, I'd try the recipe just based on that! oh- and I AM making it this week-cream soup and all !
I agree on the photography comment. Great mouth watering photo. I will definitely add this recipe to my “easy night” recipes.
Ummmm easy. YUMM! I can't wait to try this at my house!
I applaud you for using cream of chicken soup. So many blogs out there are so gourmet that we busy moms can easily get frustrated when trying to make dinner, change a diaper (wash hands), kiss a skinned knee, calm a child who has just awakened from her nap, change another diaper (wash hands), and help the toddler on the potty (wash hands again!) all while trying to get dinner on the table. Thanks for keepin' it real. Gotta love cream of chicken soup! It's a life saver.
I smiled the whole time reading this comment! That is my life in a nutshell! I am very thankful for the canned soups! 🙂
I smiled too! After the day I've had, 4 month old on nap strike and 2.5 year old potty training, this is my entire life!!! It's such a relief to read these posts- motherhood can feel so lonely sometimes and it's amazing how complete strangers can help me feel not so alone! We are in this together!
Canned soup ROCKS! I do the homemade with cream version for 'special' occasions.. but I'm a busy mom during the week and canned soups are often helpers in my dishes!
Tonight I made this but w/ a few variations:
I used the Roasted Vegetable Ritz crackers (YUM!), Monterey Jack with a bit of parmesan, and buttermilk to dip them into. I omitted the salt and pepper because the flavored crackers added tons of flavor. Instead of the creamy soup 'gravy' I opted for some JARRED (gasp! lol) garlic alfredo sauce and boiled up some Ziti pasta and slathered it over the chicken and the pasta. YUM YUM! Thanks for a great and EASY idea!
~Wendy
I'm sending you a cyber HIGH FIVE!! I just made a chicken & rice dish last night with cream of chicken soup & it was DELISH!! Can't WAIT to make this recipe too….looks super YUMMY!! Love the FABULOUS picture tutorial too, soo inspiring! Thanks for sharing 🙂
This looks delicious! I love cream of chicken soup – I use it all the time! Who cares as long as it tastes good!!