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!

21 Comments

  1. 1
    KGF
    February 10, 2020 at 6:03 am

    Window are mostly using in operating system sync your settings some people have no any idea How do I sync my settings in windows 10.

  2. 2
    James77
    March 11, 2020 at 3:03 am

    This is an amazing type of post.
    David Time

  3. 3
    Natasha
    April 1, 2020 at 6:02 pm

    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!

    • 4
      Reahna
      May 6, 2020 at 8:17 am

      What did you have as a side dish for it? I’m stumped on what to make with it

      • 5
        Susan Brand
        May 6, 2020 at 8:18 am

        Mac n Cheese and Cheese Potatoes and Corn on the cob

      • 6
        Beverly
        June 4, 2020 at 6:20 pm

        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

  4. 7
    Shelly Egbert
    April 16, 2020 at 5:26 pm

    crispy cheddar chicken delish!!

  5. 8
    Kathy Mood
    April 19, 2020 at 6:09 pm

    Looks delish..may have to try this one!!

  6. 9
    Pamela
    April 19, 2020 at 6:59 pm

    Yummy and so easy. Will 100% be in our rotation.
    Thank you. ??

  7. 10
    Christine
    May 8, 2020 at 10:50 am

    Can I use club crackers in place of Ritz, it’s what I have on hand

    • 11
      May 31, 2020 at 5:16 pm

      I used a combo of both because i only had one sleeve of Ritz left. It was delish!

  8. 12
    Jackie
    June 1, 2020 at 1:45 pm

    Looks great!! Trying this tonight!

  9. 13
    Mandy
    June 14, 2020 at 12:32 pm

    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

  10. 14
    Jennifer
    June 14, 2020 at 7:54 pm

    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!

  11. 15
    Lahey
    June 15, 2020 at 7:10 pm

    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!

  12. 16
    Michelle hines
    June 19, 2020 at 5:59 pm

    My family loved the chicken dish. They went back for seconds

  13. 17
    July 17, 2020 at 5:34 pm

    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!

  14. 18
    Shauna
    August 6, 2020 at 12:16 pm

    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!!

    • 19
      Angela
      September 28, 2020 at 12:26 pm

      I bet Cheez-It’s were delicious! Thanks for the idea!

  15. 20
    Brooke
    October 1, 2020 at 5:29 pm

    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.

  16. 21
    Megan
    October 20, 2020 at 11:58 am

    Amazing! So delicious… definitely going to be in our dinner rotation. Thank you so much!

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