This post may contain affiliate links. Please read our disclosure policy.
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
Hey!! Does this recipe taste sour creamy!?? My husband doesn’t like sour cream but I didn’t know how much u can taste it?
Lacey,
You can leave out the sour cream in the gravy. Just add about 1/2 teaspoon lemon juice and you’ll be good to go. ๐
~Jamie
Thank you, I’ve recently been senaihcrg for info about this topic for ages and yours is the best I have discovered till now. However, what about the conclusion? Are you sure about the source?
I made this tonight for my husband and he loved it. I had to use smashed rod pretzels, since I didn’t have any ritz crackers ๐ But it turned out wonderful ! I too I had use cream of mushroom since I did not have cream of chicken. I also made egg noodles to go with the gravy. My husband said it is a keeper. Now I cannot wait to make it with ritz crackers.
Okay, first let me say that I am a true southern girl and chicken is best served fried….that is until now. I made this for my family tonight with mashed potatoes, peas and carrots and hot rolls. I used chicken tenders instead of the whole breasts and only had to bake them 30 minutes. This is THE BEST chicken recipe I have ever tried and it will be a staple in my home. My husband doesn’t like chicken and cringes at the mention of it. I had his plate ready when he got home tonight and didn’t tell him what it was. He ate it and even went back for seconds! I couldn’t believe it. He said it was delicious and said he wants to have it again. It is incredibly easy to make and is still fancy enough to make for guests or Sunday dinner if you want. Also, I have never been a fan of using cream of chicken soup for a sauce or gravy, but I must say that this is absolutely delicious and just the right touch with the chicken. This will be a hit with everyone. On a scale of 1 to 10, this gets a 12!
I am always looking for new ways to prepare boned chicken breasts. I am going to try this Crispy Cheddar Chicken tonight. I think I will serve it with wild rice pilaf and some steamed asparagus. I love this site–can’t wait to share my recipes and try yours.
I just wanted to take the time to thank jamie for this amazing dish. I made this last night for myself and my parents and they raved about it. It’s savory and moist, and such a wonderful comfort food dish. I’m glad I found this recipe on Pinterest! Jamie, you rock. Now I have to make everything else you have on your blog. Keep up the good work. (Also, I made this recipe exactly as described. It drives me crazy when people make alterations and then critique the recipe.)
Made this tonight and it was delicious! Thank you for sharing it. I will definitely make this again!
I make more recipes off your blog than any other ive came across! you have the best ideas! this will be my third time making this chicken! My husband LOVES this! Simply amazing!