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Crispy Cheddar Chicken

by Jamie
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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761 comments

Laura December 12, 2022 - 7:52 am

This recipe is delicious, but dipping your chicken in milk first doesn’t do anything but wash off any seasoning you may have put on your chicken and actually make it more difficult for breading to stick! Milk is not a binding ingredient. Use an egg or even using nothing would be better.

Reply
Marianne June 9, 2023 - 8:38 am

I was thinking about using buttermilk instead of whole milk. It still isn’t a binding agent, but it does add a great flavor to chicken.

Reply
Lindsey January 23, 2023 - 5:18 pm

This is so delicious and easy. I dried the chicken well. I just mixed the crackers and cheese together in a ziplock bag and put the chicken in the bag and smashed it in real good. Didn’t use milk. Love the sauce. I served broccoli and rice with it. I’ll make this again!!

Reply
Deb March 11, 2023 - 3:10 pm

This looks absolutely scrumptious! Can’t wait to try it! Have a feeling this will go on the list of favorites.

Reply
Leanne Mohr March 27, 2023 - 3:15 pm

I tried this today and it was INCREDIBLY delicious!! Every bit of it was so pleasing! I will have this often! Thank you for making me look so good!

Reply
Alexandria Coe April 3, 2023 - 8:11 am

FINALLY another person who cooks with cream of
chicken soup! Definitely making this!

Reply
Monique April 8, 2023 - 6:19 am

Delicious! I covered the chicken in mayonnaise rather than dipped in milk to make it very tender) and prepared the chicken early in the day. I got rave reviews from dinner company and will definitely make this again.

Reply
Rebecca Wesley May 31, 2023 - 8:08 pm

All I can say about this recipe is I’m sorry I didn’t try it sooner. OMG my husband and I absolutely love it! your description of it didn’t even do it justice it’s one of our favorite recipes right now it’s going to be doing it again soon thanks for sharing this with us

Reply
Jamie June 5, 2023 - 10:45 am

Rebecca,
My pleasure. Thank you for your feedback. I’m so happy it turned out well for you and your family.
All my best,
~Jamie

Reply
Patricia January 4, 2024 - 8:15 am

Sounds so good can’t wait to make it.

Reply
Jessica January 4, 2024 - 6:29 pm

I made this chicken for years and everyone in my family love it.

Reply
Jamie January 5, 2024 - 9:38 am

Jessica,
So happy to hear it!
~Jamie

Reply
Deauna January 24, 2024 - 7:46 pm

Oh my this was so good!!! I did buttermilk instead of milk and in the soup topping, I added a splash of milk and about 1/4 each of garlic powder and onion powder. My picky eaters gobbled it up! Thanks for the recipe- will definitely add to our favorites.

Reply
Gini February 10, 2024 - 5:37 pm

I used two beaten eggs mixed with evaporated milk to make the cheese and cracker crumbs stick, it worked really well. Thanks for the great recipe!

Reply
Jamie February 26, 2024 - 4:59 pm

Gini,
What a great idea!
Thanks for sharing,
~Jamie

Reply
Cindy February 11, 2024 - 9:23 am

Could this be done in an air fryer?

Reply
Jamie February 26, 2024 - 4:59 pm

Cindy,
I haven’t tried it in an air fryer, but my thoughts are that it would work out very well. Let me know if you get a chance to try it.
Best of luck,
~Jamie

Reply
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