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

Active Instagram 3 icon You can follow me on instagram at jamiecooksitup_ or by clicking here.

 



Post a comment!

52 Comments

  1. 1
    December 6, 2011 at 2:32 pm

    Amanda,
    My first guess is that perhaps your chicken was a bit frozen in the middle when you breaded it? I've had that happen before and it does make the chicken a bit soggy as it thaws while cooking. Think that could be it?
    ~Jamie

  2. 2
    Stacey
    December 11, 2011 at 5:39 pm

    I love cream of whatever is needed soup- busy & my family is gluten,corn, & soy free so I can use special cream soups…I am going to try this tonight with some gluten free adjustments. thanks for the basic plan will see if it works!

  3. 3
    Kerri Ann
    December 13, 2011 at 4:38 am

    Made this tonight! It was wonderful and the family loved it! Will make again for sure 😉 Thanks so much for posting this recipe.

  4. 4
    MM
    December 22, 2011 at 3:06 am

    Hi Jamie,

    Thank you for the recipe. I was very excited about making this but mine didn't tun out like yours. I did everything exactly the way you described it but mine wasn't crispy and brown. Maybe I didn't put enough batter but even after 35 minutes with foil and 10 without foil, the crumbs were still raw/brown and not golden. A lot of it also somehow slipped to the side and the stuff on the bottom of the pan started cooking and burning. I am not sure what I did wrong 🙁

  5. 5
    December 22, 2011 at 2:58 pm

    MM,
    Was your chicken completely thawed, or was it a little bit frozen in the middle. I've had this recipe flop a bit if my chicken is still frozen in the middle. The frozen part tends to leak water throughout the dish, and the final product never gets very crispy. Might that be the trouble you had?
    ~Jamie

  6. 6
    MM
    December 24, 2011 at 3:07 pm

    Hi, I actually read that earlier and made sure it was completely thawed so I don't think that was the problem. Should the coating be thick or thin? It just never turned brown, it was just crumbs if ritz till the very end. Thanks for your help!

  7. 7
    December 30, 2011 at 5:33 pm

    I found you via Pinterest and have GOT to try this! It looks absolutely delicious!!! Something my family would really love.

  8. 8
    Jaime Mixen
    January 2, 2012 at 12:52 am

    Made this tonight for my boyfriend and myself! Served it over pasta, so good! VERY filling with the pasta!! Such an easy recipe, I was actually about to sit down and relax while the chicken was baking tonight, something that rarely happens in my house!! Thanks for the great recipe!

  9. 9
    January 2, 2012 at 1:41 am

    Made this tonight – tasted great! Thanks for a user-friendly, tasty, delicious recipe. My modifications only involved egg in the milk to help make the cheese stick. Thanks again!

  10. 10
    teresa hall
    January 2, 2012 at 10:29 pm

    Have all these ingredients, this is dinner tonight!

  11. 11
    January 3, 2012 at 3:44 am

    Delicious! Made this for dinner tonight. Will make a few adjustments to the breading next time I make it, but I give it 5 stars!

  12. 12
    Anonymous
    January 4, 2012 at 1:39 am

    I made this tonight with a few adjustments. I didn't have milk so I just used egg, cheese and progresso bread crumbs (it was easier than mashing up my ritz crackers). It was so delicious!!! I've been making breaded chicken in the oven for a while and this recipe helped the flavor so much!
    -Angel

  13. 13
    January 4, 2012 at 8:17 pm

    You had me with your defense of Cream of Chicken soup! Amen, Friend! I was raised on cream of chicken and mushroom soups and I was so disappointed to hear they aren't “cool.” Still, I can't give them up!

    I have added this to my menu for the month (next week because I don't think I can wait much longer than that!). Thanks for sharing. I am your newest follower!

  14. 14
    Candace
    January 4, 2012 at 10:46 pm

    Quick help please… no cream of chicken or mushroom on hand. I have broccoli cheese, cheddar cheese, or cream of potato….???

  15. 15
    January 4, 2012 at 11:22 pm

    Hi Candace,
    I would go with the broccoli cheese. You may need to add a splash of milk if the sauce is too thick. Let me know how it goes.
    ~Jamie

  16. 16
    Anonymous
    January 5, 2012 at 2:08 pm

    I made this last night for my family. I didn't have the cream of chicken soup so I used cream of mushroom. I also do not have a food processor so I had the little one break up the Ritz in a Ziploc bag. I was able to involve her as well. It was yummy! I am definitely going to be making this again.

  17. 17
    Laura K.
    January 5, 2012 at 7:57 pm

    I just made this and it was incredible. I didn't even make the sauce as I live in Europe and cream of anything soup is hard to come by plus I'm not a fan of sour cream. It was awesome without it though. I served it with steamed broccoli and peas and it was amazing. Now I must go lick the pan..

  18. 18
    KatieS
    January 6, 2012 at 4:55 pm

    This recipe has been a hit amongst my family and friends. My sister-in-law made it for me, then we made it for a friend, now he's asking for the recipe. It's very tasty.

    The “print” versions of the recipe call for a 14 oz can of cream of chicken, though the post itself calls for a 10 oz can. We didn't read through the post, just printed it and took it to the store, so it caused some confusion when looking for a non-existent (at least in our area) can size. Not a huge problem, just thought you might like to fix it. 🙂

    Thanks again for the recipe. It's great!

  19. 19
    January 7, 2012 at 1:46 am

    The title got me. I must make this for dinner Sunday. Thanks for sharing.

  20. 20
    Anonymous
    January 8, 2012 at 10:48 pm

    Made it for dinner tonight, My husband and I loved it. Thanks for a new “keeper”.

  21. 21
    January 8, 2012 at 11:55 pm

    I made it tonight. I found it on pinterest. I didn't have ritz so I used saltines. It didn't look as good as yours but was pretty tasty. I too had a hard time getting cheese to stick. I think next time I will make my own white sauce. The sauce was a little to thick for me. I did add milk but it was still just to thick. Thanks for sharing.

  22. 22
    January 9, 2012 at 12:40 am

    Thanks for sharing this recipe. I have a growing clan with my 2 boys 12 and 14 and my daughter 9 plus my husband and myself and I am always looking for new filling and different recipes so we are not always having the same thing. This recipe was just what I was looking for. I used the Garlic Butter Ritz crackers and skipped the Cream of Chicken soup mix topping but my Clan loved it. I will definitely be making it again. Thanks for sharing 🙂

  23. 23
    January 9, 2012 at 1:29 am

    I love this recipe! It was a hit with everyone in my house. As an attempt to make it slightly more health conscious I used 98% fat free cream of chicken soup, fat free sour cream and whole wheat Ritz. It was so yummy! I also added a tiny bit of milk to the sauce to thin it out a little. I'm so glad I came across this, I think it will be a new staple in our house. Thanks so much!

  24. 24
    January 9, 2012 at 3:01 am

    My store only has the condensed cream of chicken. Do I add milk to make the soup as per the instructions on the can and then add the sour cream and butter, or keep it condensed (just the can of condensed, sour cream, and butter—no milk or water)?

  25. 25
    January 9, 2012 at 3:56 am

    Reese,
    I used condensed soup for the recipe. You can add a bit of milk if you think it's too thick. I just make it with the condensed soup, sour cream and butter. Good luck! Hope you love it!
    ~Jamie

  26. 26
    January 9, 2012 at 9:00 pm

    Ok great! Thanks for the quick response, I'm going to make it tonight!

  27. 27
    Anonymous
    January 11, 2012 at 12:11 am

    Thank you so much for posting pictures on step by step how to do this. I am a single gal who does soup or noodles every other day and I'd like to get more into cooking. This helps a lot and I can't wait to try it.

  28. 28
    Candace
    January 13, 2012 at 1:40 am

    Hi Jamie! So, I made it with the broccoli cheese soup and it was a little thick like you said. I thinned it out with some chicken broth (thank you bullion) and added just a little extra sour cream. Also rolled the chicken in egg instead of milk (stickier) and used panko instead of ritz (time crunch). Got tons of compliments! Thanks for the awesome recipe!

  29. 29
    January 14, 2012 at 4:26 am

    Yum Yum Yum I want this now lol. Great blog check out my food blog.

    http://www.thedailysmash101.blogspot.com

    Have a great Day 🙂

  30. 30
    Anonymous
    January 15, 2012 at 12:21 am

    Awesome recipe! Big hit with my picky eaters! I found that if you put your grated cheddar in the chopper/food processor and made it a little finer, it was easier to make it stick to the chicken.

  31. 31
    January 17, 2012 at 1:28 pm

    YUMMY! I posted a link to this recipe on my blog…thru my pinterest board.
    Thanks!
    Jennifer @ The Craft Barn

  32. 32
    January 19, 2012 at 4:07 pm

    This looks amazing, perfect comfort food! I would love if you shared this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger with the most “likes”, come check it out! 🙂

    http://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/

    Sarah @ RecipeLion

  33. 33
    January 20, 2012 at 12:48 am

    I'm making this for dinner tonight! I just posted your blog on our facebook blog page. Thanks for sharing such a great meal! If you have time, I would love for you to swing by and say hello! You can even check out my recipes and see if there are any that interest you! 😉

    http://notesfromthenelsens.blogspot.com/p/recipes.html

  34. 34
    Anonymous
    January 20, 2012 at 2:03 am

    this is AWESOME! i used boneless chicken thighs, they were perfect and so moist …. and because me and my family are gluttons for cheese and all things creamy, i added a cube of Velveeta to the sauce, it was to die for. Definitely added to my list of regulars!!!

  35. 35
    January 20, 2012 at 3:18 am

    I caught this post just in time and made this for dinner tonight. It was delish! Only I didn't use the sauce. I made mine with a side of pasta and marinara sauce. We also had sauteed spinach. YUM!

  36. 36
    Anonymous
    January 22, 2012 at 6:32 pm

    Just made this for Sunday lunch…it was delicious. I used garlic butter Ritz, only used one sleeve and that was plenty, and about half the cheese. Skipped the sauce, so we wouldn't feel so guilty! It was a hit with the family. Thanks for sharing this!

  37. 37
    January 23, 2012 at 4:41 pm

    Okay….long time lurker and regular cooker from your blog here. This is an excellent and yummy recipe. It's a favorite in this house. I love it all and when I want come comfort food. This is where I turn. Thank you. And not only for this recipe but for them all. My stomach, and those of my family, are extremely happy.

  38. 38
    Anonymous
    January 24, 2012 at 10:59 pm

    This looks ABSULUTLY AMAZING… I can not wait to make it for my Family! I just inherated a 2 yr old and a new born baby (7 Weeks old) and we are on a very tight budget! This looks Simple, Cheap, & Wonderful!

  39. 39
    Anonymous
    January 25, 2012 at 1:12 am

    I am trying this tonight. I looks wonderful and delicious. As a mom who works 50 plus hours a week I am always grateful for a tastey quick recipe. I love cream soups and if it helps with the yum factor and the speed of dinner that is an extra bonus.

    Thanks again Sandy

    I found this on pinterest

  40. 40
    Doni
    January 25, 2012 at 8:54 pm

    Going to the store now for my supplies now! I'm Making it with Chicken Flavored noodles and Sweet Peas! I have also read other comments and think I will try a few of them. Like mixing the cheese and Crackers and also pounding the Chicken to make it not so thick. MmmMmm Can't wait!

    Found on Pinterest… (I'm Addicted to this website!)

  41. 41
    Aaron
    January 26, 2012 at 3:42 am

    Made it tonight, roommates loved it. Even my one roommate who for some reason dislikes melted cheese loved it. Thank you.

  42. 42
    Heidi
    January 26, 2012 at 8:26 pm

    I am making this recipe for tonight. The one question I have is how does the cheese stick to the chicken before you put it in the crackers? I had to “force” the cheese on the chicken before putting in the crackers and even then, it all wanted to fall off after I put it in the pan. Am I missing something? I've been cooking for 19 years, you'd think this wouldn't be difficult! ha ha! I can't wait to taste it! I love this website and the step by step instructions for people like me!

  43. 43
    January 27, 2012 at 5:17 pm

    I made this recipe, using less butter in the cream-o-chicken and fat free milk (not sure if the milk is why it took more effort to make the cheese stick). I think it turned out delicious & I will definitely make it again!! Thank you ^_^

  44. 44
    Christina
    January 28, 2012 at 5:08 am

    This was wonderful! My husband AND kids can't wait to have it again!!! That isn't “normal” at our house. (LOL) I love how easy/simple the steps were to follow. Super YUMMY! Thanks for sharing!!

  45. 45
    Anonymous
    January 29, 2012 at 11:13 pm

    I couldn't get the cheese to stick, whats the secret?

    • 46
      January 30, 2012 at 1:26 pm

      Hey there anonymous,
      I added some further instructions to the recipe…look to step 4 in the instructions. Hope it helps! Have a good one!
      ~Jamie

  46. 47
    Anonymous
    January 31, 2012 at 10:39 pm

    I don't have ritz crackers – do you think it would work w/ just bread crumbs?

  47. 48
    February 6, 2012 at 3:32 am

    This looks delicious! Subscribed to your blog. Looking forward to more posts!

  48. 49
    Anonymous
    February 7, 2012 at 5:44 pm

    My husband found your recipe last week, and he cooked it last night. It was absolutely delicious! Even my picky 8 year old daughter loved it. 🙂 Can't wait to try some more of your fabulous recipes. Thanks for sharing!

  49. 50
    Danielle
    February 8, 2012 at 2:45 am

    I'm only 20 and don't have a ton of experience with cooking but I found this on pinterest and am going to attempt to make it tomorrow night for my boyfriend. Any suggestions of what to serve with it? Can't wait to try it! Wish me luck! 🙂

  50. 52
    February 10, 2012 at 2:33 am

    I just recently started blogging and I came across this recipe. I am cooking it right now and cannot wait to try this yummy chicken! I have posted a link on my blog for Jamie Cooks It Up!

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