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.
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!
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!
Oh I am gonna have to try that too! I make this often and have for probably 5 years now! Never thought of using the sauce to dip it in first then the crackers! Great idea!
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!
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!
Has anyone made this in a foil pan? What do you need to do differently if so?
what a delicious meal it wonderful and new mode thanks too much.
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!
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!
Have tried to save your Crispy Cheddar Chicken On Pinterest but it’s not working. My internet connection is good. Any suggestions?
In the Pinterest app there is a way to search the image to find the recipe again. That is what I had to do to find the recipe.
I found this recipe under Ritz chicken, search that and see if you can find it. You also might try going to her pinterest page and find it, then post it.
Cooking time needs to be corrected from 35 to 45 minutes to account for the baking time after removing the foil.
#1. Love-love your humor! Made my day! Chicken Looks AWESOME! I also, am not afraid of cream of chicken soup! Can’t wait to try it! Carry on, girl! Cheers!
My family loved this recipe! I changed a few things. Instead of using cream of chicken, I used Campbell’s cheddar cheese soup, and on the chicken, cheddar jack cheese. I did find the issue with the cheese sticking to the chicken. Easy fix, just added more cheese to the top before covering with foil. Also, sprayed the bottom of my foiled pan with olive oil so the chicken wouldn’t stick. Thank you!
I’m going to try this but I’m going to use parchment paper instead of greasing the pan.
I always use non-stick aluminum foil, works great for me.
Was wondering if you have a nutrition listing for this. Calories/fat per serving?
We loved it! The sauce was a bit odd so we tripled the sour cream and it was delicious.
Would the cooking time need to be adjusted when substituting boneless, skinless thighs? Thanks
Boneless skinless thighs will talk about 1/3 less time but just use your internal thermometer and remove at 163 degrees internal. Cover and rest up to 165 degrees. Bonesless chicken can get overdone quick, so listen carefully for that buzzer to go off.
Do you think this could be made in an air fryer? Thanks!
I just made a few in the air fryer! Turned out delicious! But definitely spray the bottom I forgot and it stuck a little to the bottom!
Yummy sounds good! Do you remember the time and temp you used? Thanks!
This is fantastic. I used buttermilk and sharp cheddar. I think next time I may add some spicy brown mustard to the sauce. Definitely a keeper
Made this tonight and my boyfriend said that it was the best chicken I’ve made (and I have made a lot)!!!
Absolutely saving this recipe for future uses, thank you! 🙂
Made this my very first time and my husband said it is the best chicken he’s had in a very long time, even better than a restaurant! Safe to say this will be one of our go to dinners from now on! It is amazing!