Crispy Cheddar Chicken

Crispy Cheddar Chicken
Pocket
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.
https://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/
Recipe from adapted from What’s Cookin’ Chicago via Pinterest

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Post a comment!

9 Comments

  1. 1
    Jen Petersen
    September 11, 2018 at 11:11 am

    I took a little break from cooking blogs for a bit and today I am so glad to be back. Your honesty and conversation over cream of chicken soup in a can is JUST what I needed. Can’t wait to try this recipe out with the family! Thank you!

  2. 2
    Jessica Tucker
    October 22, 2018 at 8:38 am

    I make this all the time and its excellent! We did change it up a bit. and dipped the chicken in the sauce instead of milk, then coated it with cheese then crackers and it was awesomr!

  3. 3
    Christa Dreamer
    December 18, 2018 at 5:04 pm

    I was looking for something new and stumbled across this recipe! My family LOVED it! It was super simple to make. I did use gluten free bread crumbs instead of the crackers and I added a little garlic powder into the bread crumb mix ? Super good!

  4. 4
    Sarah
    January 15, 2019 at 6:36 pm

    This is one of my family’s favorites! I use sharp cheddar, and it is Ah-mazing! I have also made it a few times when I took meals to new moms. I have always gotten compliments- so thank YOU! It is so yummy!

  5. 5
    Ashlee
    February 17, 2019 at 10:25 am

    Has anyone made this in a foil pan? What do you need to do differently if so?

  6. 6
    adel obeid
    March 11, 2019 at 3:17 am

    what a delicious meal it wonderful and new mode thanks too much.

  7. 7
    Elizabeth Mulgrew
    March 24, 2019 at 11:51 am

    When will I learn to read everyone’s comments before making a recipe, because I too could not get the cheese to stick – a common problem with this type of recipe, I’ve found which has caused me to stay away from them. I certainly will try the tips you all have next time – adding 1-2 beaten eggs to the milk, mixing the cheese in with the cracker crumbs, and sticking the breaded chicken in the freezer 10-12 min before baking. I was surprised at how great the gravy was! Not that I look down on canned soup – it’s great for us busy moms and grandmoms who don’t always have time to make everything from scratch. I used Campbell’s chicken soup with herbs and it was dee-lish! You guys who skipped this part of the recipe definitely missed out! I’d recommend making extra of it. Even with the problems I had with the breading sticking, the recipe still turned out tasting great. Thanks everybody, and esp you Jamie, for your help!

  8. 8
    Elizabeth Mulgrew
    March 24, 2019 at 11:59 am

    When will I learn to read everyone’s comments before making a recipe, because I too could not get the cheese to stick – a common problem with this type of recipe, I’ve found which has caused me to stay away from them. I certainly will try the tips you all have next time – adding 1-2 beaten eggs to the milk, mixing the cheese in with the cracker crumbs, and sticking the breaded chicken in the freezer 10-12 min before baking. I was surprised at how great the gravy was! Not that I look down on canned soup – it’s great for us busy moms and grandmoms who don’t always have time to make everything from scratch. I used Campbell’s chicken soup with herbs and it was dee-lish! You guys who skipped this part of the recipe definitely missed out! I’d recommend making extra of it. Even with the problems I had with the breading sticking, the recipe still turned out tasting great. Thanks everybody, and esp you Jamie, for your help!

  9. 9
    Debbie Hamilton
    April 17, 2019 at 4:11 pm

    Have tried to save your Crispy Cheddar Chicken On Pinterest but it’s not working. My internet connection is good. Any suggestions?

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