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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
I am making this recipe for tonight. The one question I have is how does the cheese stick to the chicken before you put it in the crackers? I had to “force” the cheese on the chicken before putting in the crackers and even then, it all wanted to fall off after I put it in the pan. Am I missing something? I've been cooking for 19 years, you'd think this wouldn't be difficult! ha ha! I can't wait to taste it! I love this website and the step by step instructions for people like me!
I made this recipe, using less butter in the cream-o-chicken and fat free milk (not sure if the milk is why it took more effort to make the cheese stick). I think it turned out delicious & I will definitely make it again!! Thank you ^_^
This was wonderful! My husband AND kids can't wait to have it again!!! That isn't “normal” at our house. (LOL) I love how easy/simple the steps were to follow. Super YUMMY! Thanks for sharing!!
I couldn't get the cheese to stick, whats the secret?
Hey there anonymous,
I added some further instructions to the recipe…look to step 4 in the instructions. Hope it helps! Have a good one!
~Jamie
I don't have ritz crackers – do you think it would work w/ just bread crumbs?
This looks delicious! Subscribed to your blog. Looking forward to more posts!
My husband found your recipe last week, and he cooked it last night. It was absolutely delicious! Even my picky 8 year old daughter loved it. 🙂 Can't wait to try some more of your fabulous recipes. Thanks for sharing!
I'm only 20 and don't have a ton of experience with cooking but I found this on pinterest and am going to attempt to make it tomorrow night for my boyfriend. Any suggestions of what to serve with it? Can't wait to try it! Wish me luck! 🙂
Hi Danielle,
I hope you love the chicken. Here are a couple of ideas to serve with it.
Roasted Asparagus
https://jamiecooksitup.blogspot.com/2011/03/roasted-asparagus.html
Rice Pilaf with Almonds
https://jamiecooksitup.blogspot.com/2011/10/rice-pilaf-with-almonds.html
Good luck to you!
~Jamie
I just recently started blogging and I came across this recipe. I am cooking it right now and cannot wait to try this yummy chicken! I have posted a link on my blog for Jamie Cooks It Up!
I use cream of any type of soup a lot! I always have cans of them in my pantry. This recipe looks fantastic I will be trying it soon! 🙂