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!

55 Comments

  1. 1
    Gladys
    August 14, 2013 at 8:22 pm

    I used canned milk which is a little thicker.

  2. 2
    Heidi
    August 15, 2013 at 3:31 pm

    I used beaten eggs and shredded cheese, mine went together beautifuly! Now let’s see how good they turn out!

  3. 3
    August 28, 2013 at 8:06 pm

    Made this tonight and it was a huge hit! The only problem I had was the same as several others in that the cheese and cracker crumbs would not stick. I just mixed the cheese and crackers together and it worked like a charm. Will definitely use the egg next time. But this is a keeper!

  4. 4
    September 1, 2013 at 3:08 am

    Full on information. I follow up this blog fun recipes Thank you for Share your mom!

  5. 5
    Rebecca
    September 4, 2013 at 9:33 am

    I make this at least once a week. It’s the first thing my 9 month old son ate off of my plate and he danced as he ate it. It has since been renamed “Dancing Chicken”. Thanks!

  6. 6
    Bria
    September 10, 2013 at 8:47 pm

    I just added the cheese with my hands, pressed it on and then put on the cracker with my hands. That way everything stays together. Oh and definitely shredded cheese!

  7. 7
    Brenda
    September 18, 2013 at 1:01 pm

    I’m going to make this tonight!!!
    Just one question, won’t covering it make the coating soggy?
    🙂

  8. 8
    September 27, 2013 at 12:11 am

    I most certainly will make for sure but with gf cheese crackers. I am sure it will be delicious. Thank you again also for the gf recipes. they are greatly appreciately. Thank you again

  9. 9
    Brandon
    September 29, 2013 at 6:52 pm

    Throw the crackers and cheese in the blender. So good

  10. 10
    Whitney
    October 5, 2013 at 4:12 am

    I made this last night and it was THE BOMB DOT COM! I I’ll definitely be making this again real soon. Yummy!

  11. 11
    October 6, 2013 at 4:38 pm

    I just put this recipe in the oven. I couple of things raised red flags for me. A. The ritz crackers. Call me old fashion but I have never heard of that being used to bread anything to make it crispy and when combining it with cheese i thought it might be mushy. So what I did was use panko bread crumbs. Then the milk. I tried the milk with the shredded cheese, it did not go well. So what I did was mix two eggs and some milk in a bowl and wisked it up and then i had one bowl with a panko crumb and cheese mixture and the other with straight panko crumbs. I dipped the chicken in the eggs and milk than in the panko and cheese and literally with both hands cupped the chicken and pressed the mixture into the chicken and then took a hand ful of pank crumbs into both hands cupped the chicken and again pressed it on into the chicken. It covered nicely and is baking now. So we shall see how this turned out. I hope this was helpful to some people.

  12. 12
    April
    October 8, 2013 at 11:34 am

    I did everything as per the instructions and it turned out delicious! I only needed 1 sleeve of Ritz crackers and I did not make the sauce. But it was great without! The cheese was hard to stick to the chicken, but once I added the bread crumbs and gently laid the chicken in my pan and baked it, everything stuck wonderfully.

  13. 13
    Jade
    October 8, 2013 at 11:50 pm

    Great recipe, tastes so good! I mixed my cheddar with the ritz & dipped my chicken in egg first & I also used whipping cream instead of sour cream & it turned out great!

  14. 14
    jimaija
    October 9, 2013 at 6:49 pm

    Cheese or crumbs won’t stick? I added a little melted butter to my milk that I warmed, and everything worked perfectly. I only haver 1% milk in the house, so the butter, I think, helps to hold everything together. YUMMY!!!

  15. 15
    Jackieve
    October 23, 2013 at 8:34 pm

    I made this tonight, but didn’t have enough cheddar cheese, so I used parmesan. It was yummy! Definitely making this again, and want all the cheddar cheese this time. I dried the pieces of chicken first, so more milk would “stick” then had to smash them into the cheese and crackers. but it worked great, and the chicken was so juicy and yummy. mmmmmm served with steamed green beans. DARN, I just remembered I forgot the sauce. Oh well, it was still yummy. All the more reason to make it again. 🙂

  16. 16
    October 26, 2013 at 9:32 am

    Absolutely wonderful! I mixed an egg with the milk and used cheese crackers because I didn’t have Ritz. I mixed the cheese and cracker crumbs and everything stuck nicely. The cooking process worked beautifully. I can’t wait to try it with Ritz. Thanks for the yummy recipe.

  17. 17
    Misty
    October 27, 2013 at 11:03 am

    I made this and chicken was dry 🙁

  18. 18
    Melissa Batusic
    October 29, 2013 at 1:32 pm

    Can I freeze this before I cook it?? Have you ever done that with this dish?

    • 19
      Jamie
      October 30, 2013 at 6:57 am

      Melissa,
      Yes, you can freeze it before you bake. Just be sure it is completely thawed out before you bake it. Good luck!
      ~Jamie

  19. 20
    Morissa
    October 29, 2013 at 9:10 pm

    Just made this for dinner tonight and it was delicious and easy! The only thing I changed is I used an egg to bread the chicken instead of milk and I actually used crushed cornflakes because I didn’t have any ritz crackers. I will definitely be making this again, thanks for the recipe!

  20. 21
    Karen
    October 30, 2013 at 5:03 pm

    Maybe try cheez-its. freeze cheeze slightly before grating. And why not put some cheese in the sauce instead of directly on the chicken. Hey they make cheese soup maybe combine the cream of chicken with the cheese soup. You can never have too much cheese , right?

  21. 22
    Marilyn
    November 2, 2013 at 11:49 pm

    I marinated the chicken breasts in buttermilk overnight which I do anytime to cook chicken. So moist..cheese and cracker crumbs adhered well to the chicken. Everyone loved it!

  22. 23
    Liz
    November 5, 2013 at 5:44 pm

    I am making this right now, anyone have suggestions to use as a sauce if I dont have cream of chicken? i have sour cream and milk?..and velveeta??

  23. 24
    Byron Shoemaker
    November 6, 2013 at 10:13 am

    I cannot find anywhere what kind of cream of chicken soup to use. the stores near me sell condensed and not condensed in the 10 3/4 oz, cans, I have a can of 98% fat free condensed. It is not that I wanted fat free but in the aisle at the time it was what I thought was to be closer than anything else. I am surprised no other website mentioned this and I really wanted to make this but don’t want to mess it up.

  24. 25
    Mary
    November 6, 2013 at 3:42 pm

    Making this right now…I didn’t have any trouble getting the cheese to stick to the chicken, but just now when I took the foil off, everything had melted and slid off the chicken…It’s mostly bare and swimming in a soupy mess. 🙁 We’ll see how it tastes…

  25. 26
    Natalie
    November 9, 2013 at 4:13 pm

    This is Great! Used plain Greek yogurt instead of milk, everything stuck perfectly! Marinated my chicken in Italian dressing over night then added 2 Tbs of Italian dry dressing to the bread crumbs. Also I opted for cream of cheddar soup for the sauce! Looking forward to making more of your recipes!

    • 27
      MattyB
      December 30, 2013 at 2:26 pm

      sooo you completely changed the recipe…haha

      • 28
        teena
        February 28, 2014 at 8:50 am

        hahaha this is funny

  26. 29
    Alison S
    November 11, 2013 at 5:48 am

    This was wonderful! Thank you!

  27. 30
    November 16, 2013 at 11:33 pm

    Wow this chicken looks awesome, will be giving this recipe a try very soon!

    • 31
      February 8, 2014 at 3:51 am

      Way awesome, some lagtiimete factors! I value you generating this informative article offered, the remainder of the website is additionally higher high quality. Have a very enjoyable.

  28. 32
    Roxy
    November 18, 2013 at 7:30 pm

    Made dish and served with wild rice and snow peas. Was fantastic!!

  29. 33
    November 25, 2013 at 9:42 pm

    Can’t wait to try this

  30. 34
    Lisa
    December 5, 2013 at 5:33 pm

    This was AWESOME! I used italian breadcrumbs because that’s what I had in pantry but otherwise cooked the same. The kids Loved it!
    Thanks for the easy crowd pleaser.

    • 35
      February 7, 2014 at 8:24 pm

      F*ckin’ tremendous thngis here. I am very happy to look your article. Thanks so much and i’m having a look ahead to touch you. Will you please drop me a e-mail?

  31. 36
    Amber
    December 8, 2013 at 4:59 pm

    This was great and super easy! We are stuck inside due to an ice storm and didn’t have everything so had to improvise. I used Panko bread crumbs instead of Ritz crackers, then for the sauce I didn’t have sour cream so I used the same amount of cream cheese and added in some chicken broth to thin it out. Everyone in the house loved it and asked for seconds!

  32. 37
    Laura
    December 12, 2013 at 3:28 pm

    Made this a few nights ago. YUMMM!!! Made the mistake of flipping the chicken so it messed up the crust but luckily we didn’t flip one of them so my husband let me have that one, hehe. And I wasn’t sure about the soup sauce but it actually worked for it. Can’t wait to eat this again!

  33. 38
    Sara
    December 14, 2013 at 4:18 pm

    I improvised as well – dry ranch dressing mixed into plain breadcrumbs, dredged in olive oil mayo (healthy version of mayo) instead of milk. I’m sure ritz crackers are amazing tho. Can also imagine this done with italian breadcrumbs and mozz cheese with marinara as the sauce.

  34. 39
    Cindy
    December 24, 2013 at 1:20 pm

    I love this recipe and so does everyone in our household. I used the Roasted Vegetable Ritz!! YUMMY!! I make this pretty frequently, as it’s so tasty and it all gets eaten. Thanks so much for the recipe.

    • 40
      Michael
      December 24, 2013 at 4:38 pm

      Made this a week ago. I used mayo instead of milk and shake & bake in place of breadcrumbs. It came out great.

  35. 41
    pam
    December 30, 2013 at 10:46 am

    Is the can of soup undiluted in this recipe

  36. 42
    John
    December 30, 2013 at 12:11 pm

    Do you nutritional info?

  37. 43
    Karen
    December 30, 2013 at 1:53 pm

    Do you have nutritional info on the crispy cheddar chicken recipe? Thanks! It looks really good!

  38. 44
    Harriett Gant
    December 31, 2013 at 6:07 am

    food look delicious and easy to prepare,

  39. 45
    kevin
    December 31, 2013 at 6:29 am

    do you add the one cup water to soup ???

    • 46
      Jamie
      December 31, 2013 at 8:14 am

      Kevin,
      No need to add water. Good luck!
      ~Jamie

      • 47
        Destiny
        February 27, 2014 at 1:03 pm

        Will it work the same with cream of mushroom sauce instead of cream of chicken?

  40. 48
    Kristi Nicholson
    December 31, 2013 at 9:36 am

    I made this last night and stayed true to the recipe. I usually make something by the recipe in the beginning and then change it up to improve it but this was yummy and perfect as is! You could do variations of the recipe for a different flavor but I will stick to this recipe exactly when I make this next time…which will be tomorrow if my daughter has her way! Thanks for the great recipe!

  41. 49
    Tu
    December 31, 2013 at 4:49 pm

    I made this for dinner tonight and it turned out fantastic! Looks we have another favorite recipe to the list.

    Thanks for posting!

  42. 50
    Princess Pindy
    January 1, 2014 at 7:41 pm

    I read the recipe twice, went back to the other page..I was wondering if you were going to put the Crescent Rolls inside or out, lol!!!

  43. 51
    judith from germany
    January 3, 2014 at 6:23 pm

    We don’t have cream of chicken soup here in Germany-just chicken soup. What can I do? Please help me as the recipe really looks great!Thanks so much.

  44. 53
    Tara
    January 4, 2014 at 12:18 pm

    Made this for dinner last night followed the recipe exactly and oh my goodness saying this was delicious is an under statement. Awesome dish it was a hit with the whole family and so easy to make I will definitely be making this again. Thank You!!!

  45. 54
    January 4, 2014 at 3:34 pm

    Love the simplicity of the recipe, I’ve always used egg in the past and italian bread crumbs to crisp chicken, so I’m looking forward to trying this new method.

  46. 55
    Nicole
    January 5, 2014 at 4:43 pm

    Made this tonight, used the Mexican blend cheese and the garlic butter ritz. Was awesome! The only thing next time double the sauce because we all loved it on mashed potatoes as well. Thank you for this recipe. It’s a definite keeper..

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