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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
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761 comments
Made this tonight, everyone loved it
This is definitely my kind of recipe. I will be making it soon. I have to say that the way you feel about chicken soup is the way I feel about mushroom. Justin Wilson once said, “Tain’t nothing that don’t taste better with cream of mushroom soup.” I have to agree. May be this weekend.
I’ve made this a couple of times, and we loved it as well as our friends.
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Does T stand for tea or tablespoon
t=teaspoon
T=Tablespoon
When you say 2 sleeves of ritz Crackers is that two packets or 2 boxes, really want to make this, thank you xx
two sleeves is what it means, not two boxes…
I looked it up (I don’t buy my Ritz in ‘sleeves’) and it is equivalent to about 3 cups of finely shredded ritz.
when you say chicken breast do you mean whole chicken breast split with two 1/2s or q 1/2 of whole breast, Jane
what is T in the ingredients?
t=teaspoon
T=Tablespoon
my name is pig boy…and i love this recipe
[…] from you. If you haven’t tried any of Jamie’s fabulous recipes, you NEED to try her Crispy Cheddar Chicken. It is on our meal planner this week and is a family favorite around our house and one of her most […]
Our Ritz crackers don’t come in sleeves but are loose in a bag inside a box. Do you know roughly how many crackers 2 sleeves would be?
Just a heads up on Cream of Chicken Soup. It has way too much sodium in it for it to be healthy. When my Husband developed heart problems and had a pacemaker and defibulator put in the Dr. and the Dietician informed us that most of Campbell’s Soups had way too much sodium. They do have 2 or 3 that are reduced in sodium but I don’t believe that is one. Not being picky but wanted you to be aware of it. Ann High.
sounds so good, will fix it this week
I make this very often and am always frustrated that the cheese doesn’t even remotely stick to the chicken. So here’s some advice and answers to questions I saw above that I can help with
* T is tablespoon, t is teaspoon
* 1 sleeve of ritz crackers is 35 crackers. I had to know because I also can only buy then by the bag. If you’re in Holland, Tucs crackers also work though if you can get Ritz, do.. I have seen similar off brands at places like Action though that are very similar.
* I feel that 2 sleeves is too much.. I use 1 sleeve and even then I have leftovers which I then just push onto the chicken in the pan to use it up.
* Here’s my advice on the cheese… it won’t stick so don’t bother. Just mix it in with the crumbs, it’ll stick a little better.
*4 chicken breasst is 4 halves because I have 2 breasts on my chest, not 1 😉 Just plan for 2 pounds really. That’ll do.
Is this something I could assemble ahead in the morning, refrigerate and cook in the afternoon for dinner? Would the coating stay on the chicken?
Ritz come in half sleeve packages also. You will need 2 1/2 half sleeves OR 32 crackers. Hope this helps. I also use un-salted.
This is a keeper.
Made it tonight. The family really enjoyed it.
I love this recipe. However: you have so many ads overwhelming the page and I was in the middle of making this when a Disney ad popped up and wouldn’t let me X out of it or scroll past. I refreshed the page and got a Rachel Ray ad, again, couldn’t scroll past it. Couldn’t print recipe. Right in the middle of making dinner. Tried even opening page in another browser, finally I could see enough to finish. But it was so bad I don’t believe I’ll be returning.
If you download AdBlock you will not get those annoying ads.
I love this recipe. However, your site is so overloaded with ads, it’s a pain to scroll past them to get to the recipe. I was in the middle of making dinner, when a Disney ad popped up, wouldn’t let me close it, or scroll past. I tried refreshing the page, and got a Rachel Ray ad that did the same thing. I finally had to switch browsers, to pull up the recipe, so that I could finish dinner. I won’t be returning to your site for that reason.
Loved the recipe….but WAY too many ads.probably my last time here
Just made this meal for a neighbor family and ourselves. It was soooo good. My husband said this is definitely a “make-again” meal. I was surprised how well I liked the chicken soup sauce. It goes great on mashed potatoes too. This goes on one of my top chicken recipes to make. Thank you!
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Just made this for my picky eaters and they loved it. They didn’t care for the sauce, but loved the chicken. Thanks
I just need to say – spending 1 1/2 minutes looking at this recipe – I think you are FABULOUS!!!!! Also hilarious sense of humour, girlfriend!
Thanks for taking time to share your giftedness.
You GO girl!!
signed,
A cream-of-soup-lovin’ lady :0)
[…] Quick meal for chicken and cheese lovers – Recipe Here […]
I loved this!I made a few changes instead of crackers i used plain bread crumbs and added my seasons to them. Crumbs stuck much better and I added an egg to the milk to help stick everything together.
If you stick the breaded chicken in the freezer 10-12 min, that will make it stick. My mom taught me that trick when I complained to her that the breading would not stick to my fried chicken. Always amazed at that tip from mom because she was a way below avg. cook! ha ha
I just made this yesterday and it was a huge hit. I too mixed 2 eggs with the milk and then mixed the cheese and cracker crumbs together. after placing in the baking dish, I sprinkled on any remaining crumb/cheese mixture. Followed the baking instructions and all I can say is this was delicious! Our company couldn’t get enough. I didn’t make the gravy but we didn’t miss it. Just wonderful as is. Thank you!
Love this recipe.
This looks so yummy!!
And as a freezer meal, that’s genius!! While making this for dinner one night, I’ll make tons extra while dinner is baking!
anyone have recommendations on a side to cook with this?? new to the cooking world:)
I made baked beans and Rice Pilaf
I made it with Parmesan Angel Hair Pasta and Oven Roasted Asparagus.
Your recipes are right up my alley! Can’t wait to try this one?
Your recipes are right up my alley! Can’t wait to try this one?
Needs printer friendly version
Needs printer friendly version
UPDATE- finally found it
[…] Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. submitted by jamiecooksitup.net – much more here!! window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-b', container: […]
This was a delicious recipe first time I made it I used the sauce it was very good! Second time I made it I omitted the sauce and added one beaten egg to the milk I got some great reviews. This is a keeper.My grandson that is very fussy loved this and asked me how to make it? Both my son and my grandson made it over my house to bring to someone house for the holiday”s and they loved it. Thank you for the delicious recipe!
Pat
[…] packs a great savory flavor. It’s wonderful served alongside this fabulous Pan Fried Fish, Crispy Cheddar Chicken, or even the wonderful and amazing Chicken Stuffed Crescent […]
If I were to freeze this meal, should I cook before freezing or just assemble and freeze?
Great recipe. Cooking it again for Sunday dinner with my family. Instead of potatoes I’m cooking noodles – request of my grandson.
How do you get the cheese and crackers to stick. I seemed to have had a problem with this.
Same thing happened to me and I got frustrated so I dumped out the milk and beat three eggs, put some garlic salt in the mix, and used flour. I dipped the chicken in the flour first, then the egg, then the cheese and lastly the ritz crumbs and that worked for me!
Tried this tonight, it’s really good. I left out the additional salt (ritz crackers are pretty salty already), added in pepper, garlic powder, and onion powder. Same with the sauce, and a splash of milk as mine got a little extra time on the heat and seemed too thick. My chicken was also a bit more large nugget size. Once I’d breaded all the pieces I put the leftover cheese /crumb mixture on any “bald” pieces. Picky kiddos loved it, will make again. Thank you.
Total cost of this meal?
.73 cents. Not counting the gasoline costs to get to and from the grocery store.
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I’ve made this dish numerous times, and it’s been a hit each time. If you’re having trouble with the cheese sticking…I do the best I can, then I sprinkle some cheese over the top before I place it in the oven. Concerning the “sleeves” It doesn’t have to be exact. Smash some up…if you need more, add more. Easy. Sometimes I’ll make extra gravy for the ones that like a lot of gravy or can be used on top of a side dish. My favorite thing about this dish…the chicken always comes out moist. Always. Give it a try…I think you’ll love it.
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