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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
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!
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)
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!