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 follow me on instagram at jamiecooksitup_ or by clicking here.
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This is an amazing type of post.
David Time
This was seriously SO GOOD and so simple! I couldn’t get the cheese to stick at all so I just layered it over the chicken after if was coated in crackers! This will become a staple in our house!
What did you have as a side dish for it? I’m stumped on what to make with it
Mac n Cheese and Cheese Potatoes and Corn on the cob
the cheddar cheese doesn’t stick to the but by adding three eggs to the milk mixture and whipping it up it’s stuck better making it an egg wash instead of just milk
Mashed Potatoes!! Great with the sauce. I did thin the sauce with a little milk.
Roasted asparagus and sautéed rice
I made roasted sweet potatoes and roasted Brussels sprouts. Delish!
crispy cheddar chicken delish!!
Looks delish..may have to try this one!!
Yummy and so easy. Will 100% be in our rotation.
Thank you. ??
Can I use club crackers in place of Ritz, it’s what I have on hand
I used a combo of both because i only had one sleeve of Ritz left. It was delish!
Looks great!! Trying this tonight!
This recipe is amazing. This will be our 3rd time making it. My husband always says it’s so good after we’ve had it. Thank you for sharing!!’n
This was delicious! We added 3 eggs to the milk to make a wash. We also added a dash of milk to the soup so it would be a little thinner. My boys loved it! They even helped make it!
This was absolutely delicious! The sauce seemed a little bland so we added 1/2 cup of sharp cheddar cheese, little salt & pepper and some parsley to the sauce and it was to dieeee for! Such an easy dish! Defiantly made the top of our favorites list!
My family loved the chicken dish. They went back for seconds
Making this tonight! Just put it in the oven! My chicken is thinner so adjusting the recipe to a shorter cooking time! Adding home grown green beans! Maybe some taders on the side as well! Thanks so much for sharing!
I’ve made this several times and my family loves it! I once ran out of Ritz crackers so I used Cheez-its and that was so good!!
I bet Cheez-It’s were delicious! Thanks for the idea!
I stumbled upon this receipt again tonight. I’ve made it before years ago and I remembered the milk not being “sticky” enough so tonight I subbed that for eggs and sour cream whisked together. This was the perfect thickness for the cheese and crackers to stick. Another tip is that I used finely shredded cheese which seemed to stick better. I served with steamed corn and broccoli and buttered noodles. I doubled the sauce recipe and thinned with a little water so it was like a pasta sauce.
Amazing! So delicious… definitely going to be in our dinner rotation. Thank you so much!
I made this for a family dinner and everyone LOVED it. I am making it again for a second dinner. Wasn’t quite as crispy as shown due to a pile of cheese I put on each piece, but absolutely delicious. Thank you for sharing!
One of my all-time favorites!! the sauce is the bomb!
I made this for the first time tonight. Out of this world delicious. My husband said it was one of the best chicken he has ever had. I did add 2 eggs to the milk and cheese stayed on better. I will make this again and again.
Loved it! Definitely will make again.
This was soooo good! Tender and very flavorful. We had tater tots and salad as sides ….perfection. Thanks for this recipe!!!
This was absolutely awesome!! Tried it tonight for dinner and loved it!! Will be making it often!! Thank you for sharing!!!
I have made this twice and it is always delicious but my bottom side seems to be soggy. Am I doing something wrong? Any help is appreciated!
Suggestions on time and temp if we want to attempt to cook in the air fryer?
I like this blog so much, thanks for sharing with us this valuable blog.