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!

41 Comments

  1. 1
    Melinda
    December 6, 2012 at 6:28 pm

    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!

  2. 2
    krystle
    December 15, 2012 at 7:38 pm

    Just tried this, substituting bread crumbs for Ritz crackers (didn’t have crackers) and we LOVED it! Soo good 🙂 I served it with a tator tot casserole. The boyfriend has a full belly and is a happy boy 🙂 thanks for sharing!!!

  3. 3
    Janet
    December 23, 2012 at 5:32 pm

    The Pioneer Woman uses canned soup. Why not? Looks so good. Thanks. Also Paula Deen uses canned soup and a few others.

  4. 4
    Juanita
    December 23, 2012 at 9:24 pm

    I’ve made this chicken twice now, for company both times, and everyone complimented it several times during the meal – it’s delicious. I didn’t make the sauce the second time because the first night we all agreed it was just as good without it, but I’m sure I’ll try the sauce again later. Thanks for sharing it!

  5. 5
    Jennifer
    December 29, 2012 at 9:57 am

    I made this last night for my husband and it was SO simple and delicious. He continued to tell me that dinner smelled great as it was cooking, and I was hoping it would taste just as good – and it did! Thank you so much for your recipe! I am making another one of yours tonight (crock pot cream cheese chicken) and really looking forward to it! Thanks Jamie

  6. 6
    December 29, 2012 at 6:42 pm

    Have been trying cook healthier lately so limiting creamed soups. Would like to try this, but will probably make a béchamel sauce using chicken broth in place of the soup.

  7. 7
    December 31, 2012 at 9:34 am

    I love a cook who embraces a can of Cream of Chicken Soup! Can’t wait to try this tonite!

  8. 8
    Dena
    January 3, 2013 at 7:35 am

    Love this recipe and how versitile it is. I read through the reviews and decided to use what I had on hand instead of following the recipe exactly. I used crushed up pepperjack cheez-its instead of the ritz crackers. We loved it. Also I used cream of mushroom soup for the sauce. The dish was awesome without the sauce, although I would like to try it with cream of chicken just to test it; I will probably make this in the future without it. I’m wondering how this would taste with crushed dorrito’s? Thanks for a great recipe.

  9. 9
    samantha
    January 3, 2013 at 5:58 pm

    So excited to try this tonight for dinner! Very simple to make!

  10. 10
    Sheila W
    January 3, 2013 at 8:23 pm

    Made this tonight, what a great hit! Thanks for a great recipe..keep employees coming!

  11. 11
    Belle
    January 6, 2013 at 3:36 pm

    My family and I loved this recipe!! Such a hit with my picky eating kids. My husband loved it, too! Super easy and delicious. Thanks for sharing!

  12. 12
    Lainey
    January 6, 2013 at 6:27 pm

    I finally made this recipe and can I just say WOW!! My husband loved it and so did my friends who joined us for dinner. The recipe was bang on. The chicken was so moist and the smells coming from the oven were sinful! Thank you Jamie, I have your website under my favourites – no need to go anywhere else!
    Cheers – Lainey

  13. 13
    Kim
    January 7, 2013 at 5:43 pm

    Recipe was amazing! My boyfriend and I couldnt stop eating! Definitely a repeat!

  14. 14
    Michelle
    January 7, 2013 at 8:28 pm

    AMAZING!!!

  15. 15
    Danielle
    January 9, 2013 at 6:42 pm

    Great chicken dinner. My picky kids and husband loved it.

  16. 16
    January 11, 2013 at 6:02 pm

    I have made this recipe 5 times since finding it, and let me tell you, it is to DIE FOR! Love, love , love this! My husband thinks it is absolutely fabulous! I substituted panko bread crumbs for the crackers, but kept everything else the same…yummy!

  17. 17
    Liz
    January 17, 2013 at 5:51 pm

    This was really mediocre. I thought it would taste better because all the rave reviews on Pinterest. I love Ritz crackers, cheese and chicken but this was bland and needs more seasoning. Not to mention that canned cream of chicken soup is full of salt and preservatives. I unpinned this immediately afterwards. I had to throw away the leftovers because I found them to be inedible. YUCK!

  18. 18
    Beth
    January 21, 2013 at 5:01 pm

    I’ve seen this all over Pinterest with people raving about how amazing it was. I just made it tonight and was SO DISAPPOINTED!! Very boring and flavorless! I made egg noodles to go with the sauce and that tasted 10x better than the chicken. Despite all the comments about spouses loving it and enjoying it so much, my boyfriend and I did not at all. I will NOT be making this again. Not worth the time. The Kraft Creation cheese and spice mixes are cheaper and taste a million times better.

  19. 19
    Jaunita
    January 22, 2013 at 1:04 pm

    How much is a sleeve?we don’t have that here lol

  20. 20
    Kristy
    January 22, 2013 at 3:30 pm

    I dont know why anyone would assume chicken without seasoning would be good anyway, just season your chicken before hand or add it to the ritz cracker mix! any good cook knows food is not good if it is not seasoned well. duh! this is in my oven right now..curious to see how it turns out..

  21. 21
    Elizabeth
    January 25, 2013 at 11:01 pm

    Oh. My. Goodness. This is phenomenal! I made this for me and my husband tonight. He couldn’t stop saying how amazing it was. We both decided it is by far the BEST meal I’ve found on the internet. This definitely just became a staple at my house! Thank you so much for sharing!!

  22. 22
    Sandy Sand
    January 28, 2013 at 2:13 pm

    Fantastic stuff…love that I have found you!

  23. 23
    Stephany
    January 29, 2013 at 5:06 pm

    Make this for dinner tonight and everybody loved it. This was easy and delicious.

  24. 24
    Celina
    January 29, 2013 at 6:05 pm

    Disappointed. Wasn’t what I expected at all. Bleh!

  25. 25
    Wendy
    February 3, 2013 at 1:43 pm

    Every time I come to this site, I get a malicious url blocked message…just thought I would let you know.

  26. 26
    meag
    February 3, 2013 at 1:54 pm

    just wanted to stop by and comment on this recipe….I just looked it up to make for the 4th of 5th time. It’s not healthy at all but absolutely delicious!…so my family requests this for cheat days:) Thanks for the amazing recipe that everybody loves

  27. 27
    Tracy
    February 7, 2013 at 5:08 pm

    Made these for dinner tonight and they were a big hit with the family! Yum, thanks for sharing!

  28. 28
    Beth
    February 9, 2013 at 6:59 pm

    Mine didnt come out very crunchy not sure what I did wrong

  29. 29
    Wifezilla
    February 11, 2013 at 10:25 pm

    Comfort food! Made this tonight and the only thing I did different is triple the spices in the Ritz crackers (1 heaping tsp Paula Deen House Seasoning) and added some cracked black with the parsley on the sauce when serving. 4 thumbs up! Spice to taste and this is a winner!!!

  30. 30
    jeannette
    February 18, 2013 at 7:54 pm

    I made this tonight with the following modifications. First, I used chicken tenders. Second, for the crunchy topping I used one sleeve Ritz, 1 cup onion crunch (like french’s french fried onions), and 2 tsp poppy seeds. I used 1/2 cup half and half with one beaten egg for the first dip, then in the crunch and into the pan. I sprinkled the cheese on top of all the crunchy pieces and then sprinkled on the rest of the crunchy stuff left in the pan. I followed everything else as written. And OMG the family loved it. Not healthy by any means, but as a special teat…WOW!!

  31. 31
    Donna
    February 22, 2013 at 6:09 am

    I love, love your recipes – thanks so much for sharing!

    Donna from Bedford, MA

  32. 32
    Christy
    February 22, 2013 at 11:36 am

    I’ve made this a couple of times now, and I love it! It is one of my new favorite go to recipes…especially for company. The sauce just makes it! Thank you so much for sharing!

  33. 33
    Mel
    February 22, 2013 at 6:18 pm

    This was very tasty and easy to make. I used cream of mushroom for the sauce so I added a little chicken bouillon powder for flavor.

  34. 34
    Christy
    February 24, 2013 at 7:22 pm

    I’ve never left a comment for a recipe but this was fabulous!! So simple with so few ingredients but moist, tender and full of flavor! I especially liked the buttery flavor of the Ritz crackers paired with the lightly crisp edges of the cheddar cheese. Excellent! 5 stars!!

  35. 35
    kara
    February 25, 2013 at 5:30 pm

    Wonderful chicken!!!! My mom and I both loved it I saved the recipe so we can make it agin and again!!!

  36. 36
    Jo Ann Jones
    March 2, 2013 at 12:51 pm

    I will be trying this recipe as it sounds really good.

  37. 37
    Michelle
    March 5, 2013 at 2:20 pm

    Do you have to use the sauce to cover the chicken or are they good just by themselves?

    • 38
      Jamie
      March 7, 2013 at 6:36 am

      Michelle,
      This chicken is good on its own, but the sauce makes them fabulous.
      ~Jamie

  38. 39
    Ashley
    March 6, 2013 at 5:59 pm

    Oh my goodness. I am sad to read comments of people saying this is not a good recipe. I LOVE it! My husband was disappointed the first night I made it but only because there wasn’t more! I’m pretty sure we lick our plates clean every time we make this. Amazingly delicious. I never have cream of anything soup on hand so I make a cream of chicken substitute and then follow the rest of the sauce directions and its fantastic! Love it!!

  39. 40
    Krish
    March 9, 2013 at 4:58 pm

    Hey! I made this chicken for dinner tonight..it was very good but I had one problem: I couldn’t get the cheese to stick after dipping it in the milk..Any suggestions on this? I used whole milk and the cheddar cheese really wasn’t sticking so I just sprinkled it on top once I put the chicken into the pan. It was delicious though!

    • 41
      Jamie
      March 11, 2013 at 7:10 am

      Krish,
      You will have better luck with the cheese sticking if you use freshly grated cheese. Better luck next time!
      ~Jamie

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