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!

51 Comments

  1. 1
    Polly
    January 6, 2014 at 7:57 pm

    Had to add my two-cents about this wonderful recipe. I made it tonight for our family, and it was a winner with everyone. I wish I could properly express what a BIG DEAL that is. Thank you for the awesome, definitely-make-again recipe. You’re a good ‘cooker’. ;o)

  2. 2
    Jennifer H.
    January 10, 2014 at 6:03 pm

    A tip that will help with the cheese not sticking (If you are grating your cheese from a block) is to toss the grated cheese with 1 or 2 T. of flour right before coating the chicken with it. Worked like a charm for me.

  3. 3
    elyse
    January 12, 2014 at 3:40 pm

    I am looking up the recipe again because last time I tried this it was fabulous! Definitely one I need to keep in my recipe box. It’s great with the sauce but just wonderful without in order to save a few calories!

  4. 4
    January 13, 2014 at 7:26 pm

    Made this tonight and it was SO delicious! Definitely going to make it again.

  5. 5
    Robin
    January 13, 2014 at 8:55 pm

    made this for dinner tonight, was good except the sauce was awful.

  6. 6
    January 14, 2014 at 10:23 pm

    This was SO yummy! I even got a “mom, you’re the best cook ever!” That’s the greatest compliment anyone can get 🙂

  7. 7
    Stacie
    January 15, 2014 at 7:37 pm

    Made this two nights ago…My kids loved it. Actually asked of we could have it again this week. I will definitely be making this again and soon.

  8. 8
    Judy
    January 18, 2014 at 8:10 pm

    I made this tonight, and it was delicious, but I did have to change the method a bit. The cheese utterly refused to stick to the chicken, so I finally just pulsed it in the food processor with the crumbs. Worked like a champ. The amount of crumbs would actually have been enough for at least 6 chicken breasts; I stuck the leftovers in the freezer to use later, or to top a casserole. The sauce was a little thick as written, so I thinned it with a bit of white wine. Yummy!

    • 9
      Judy
      January 18, 2014 at 8:13 pm

      One thing on the volume of crumbs– I wonder if I wound up with too much because a “sleeve” of Ritz crackers from a Sam’s Club box is bigger than a sleeve from a normal-sized box from a grocery store?

  9. 10
    Kim B
    January 19, 2014 at 6:45 pm

    My family LOVES this recipe. I have been in a rut of things that I make for dinner and am very limited on chicken recipes. Decided to try it after seeing it posted on Facebook. It is quick, easy and very tasty! My kids ask every week if we can put it on the menu for the upcoming week since I first made it! Thank you so much for sharing this and giving my family a meal that we can all agree on!

  10. 11
    brenda s.
    January 22, 2014 at 6:44 am

    What is the nutritional value of this recipe please.

  11. 12
    Joan
    January 27, 2014 at 5:14 pm

    Just made this for dinner- it was a hit!
    We also had broccoli with a bit of lemon juice and Parmesan cheese, and a side of brown rice & quinoa.

    Thanks!

  12. 13
    February 3, 2014 at 4:53 pm

    Giving Public THANKS for YOU and This Recipe today!! This is an ENORMOUS HIT every. single. time. I make it. My entire somewhat-food-fussy family just gets giddy while this bakes up and it just seems that dinnertime is a tad more pleasant. Did I mention THANK YOU, yet???

  13. 14
    G B
    February 3, 2014 at 9:13 pm

    Made this but with low sodium soup and 1% milk. Served it with green bean casserole (made with no sodium beans, low fat cream of mushroom soup and 1% milk)and stuffing. Family really loved it! One member used the sauce on the sides as well! You could use low fat sour cream or Greek low fat yogurt too. I reduce fat, carbs and salt in lots of recipes and no one is the wiser.

  14. 15
    Tracey
    February 3, 2014 at 11:32 pm

    Great recipe….family loved making and eating. Quick, easy cooking and clean-up. Will be one of my go to meals.

  15. 16
    Shelley Reeves
    February 4, 2014 at 11:52 am

    I finally made this and it was a hit! I just want to let you know that I recommend your blog whenever I can. I just love it, it is so down to earth and uses ingredients that even I can find in my very small town, with one very small grocery store.

  16. 17
    Jenn
    February 5, 2014 at 12:36 pm

    Thanks so much for this recipe. It is fantastic! Easy to make, yet “fancy” enough for company.

  17. 18
    Delores Bruyette
    February 7, 2014 at 3:50 pm

    Am making it right now and I know it will be great just by reading the reviews Had some rice chex cereal and mixed it with the ritz I have 3 boxz of it and am going to use it up this way. also saved your web site Im always looking for recipes my husband will eat he is very fussy. doesn’t like onions or mayo or mustard so im very limited. Likes onion flavor if not real strong but no onions. I will be back for more ideas Thanks much Dee

  18. 19
    Cheri Abbott
    February 9, 2014 at 5:57 pm

    Made this for dinner tonight w/ baked potatoes and asparagus. Delicious. I used buttermilk instead of milk and crushed cornflakes in place of crackers.

  19. 20
    Sue
    February 11, 2014 at 3:29 pm

    I use the ingredients exactly, my grandkids request this at least once a month. The only difference is that I cut the chicken breast into strips, they are crisper which the grandkids like.

  20. 21
    Amanda
    February 17, 2014 at 6:04 pm

    Decided to try this but had a few difficulties preparing, after dunking the chicken in the milk and then into the cheese, the cheese wouldn’t stick. The cheese would just get wet and clump together and slip off, the only way I was able to get it to stay was if I held the chicken in one hand the took handfuls of cheese and coated the chicken, then flipped onto the other and hand and did he same thing I had to do this with the crumbs too otherwise it all would have just slipped off, which made a rather large clumpy mess. I had a bit of extra cheese left over so I sprinkled it over the chicken. It all still turned out great and my husband loved it but I think next time to save me a hassle and a mess I might just coat the chicken in crumbs then sprinkle cheese over top in the pan. Great recipe, will definitely save for later 🙂

  21. 22
    Judy
    February 21, 2014 at 8:09 am

    I found if you put the cheese and ritz crackers in the food processor together, use buttermilk as the first dredge the coating stays on better.

  22. 23
    Sue
    February 21, 2014 at 8:57 am

    My grandsons love this. It is hard to please all four of them with one recipe, this is it. The only thing I do differently is to cut the chicken into strips.

  23. 24
    Tiffany
    February 21, 2014 at 8:09 pm

    I’ve made this before and it’s yummy! However, I can never get it crispy. Any advice?

    • 25
      Sue
      February 21, 2014 at 8:30 pm

      Tiffany, by cutting the chicken into strips instead of large pieces of chicken it turns out very crispy. The last time I made this I left a couple of pieces large, my oldest grandson said to make all strips next time because they are crispier.

  24. 26
    Richard
    February 23, 2014 at 10:44 am

    Just an observation … looks like the parsley flakes are in the sauce and not on the chicken?

    • 27
      Sue
      February 23, 2014 at 11:16 am

      I put the parsley flakes with the crackers. If I put it in the sauce the young grandkids probably would not eat it, this way they don’t see it.

  25. 28
    Sue
    February 23, 2014 at 11:18 am

    I also put the cheese with the crackers (crackers, cheese, parsley flakes).

  26. 29
    Sue
    February 23, 2014 at 11:20 am

    Sheesh, guess I should have read the recipe closer as I also dip the chicken in eggs, not in milk. I will have to try the milk next time.

  27. 30
    Marissa Brooks
    February 23, 2014 at 12:57 pm

    I am making these tonight.

  28. 31
    `MICHELLE~
    February 23, 2014 at 5:51 pm

    MakiNG THis foR MY family tonight can’t wait to see it turn out!!!! YuMMy ~~~

  29. 32
    Matt
    March 6, 2014 at 11:21 am

    ummm, I’m a man, not a lady. So I guess if I were a cooking member of The Masters of the Universe, I’d be the cooking He-Man, or maybe Orko.

  30. 33
    March 6, 2014 at 3:11 pm

    HI I LUV UR WEBSITE CANT WAIT 2 TRY THIS TY SO MUCH WILL LET U KNOW HOW IT TURNS OUT…..FINE IM SURE

  31. 34
    Lisa Langlais
    March 11, 2014 at 5:08 pm

    I made this for dinner tonight, it was awesome!!!

    • 35
      Janet
      May 19, 2014 at 4:59 pm

      Any tips in making the cheese stick better?

      • 36
        Jamie
        May 20, 2014 at 9:09 am

        Hi Janet,
        If you use freshly grated cheese that will help. Best of luck to you!
        ~Jamie

      • 37
        Leslie
        July 17, 2014 at 4:16 pm

        As I finished coating the pieces I noticed the cheese yummies in the crumbs. Has anyone ever tried mixing the crumbs and cheese BEFORE starting the coating process? Seems like that will help keep everything sticking together.

        • 38
          Sara
          July 17, 2014 at 5:15 pm

          Leslie – I haven’t mixed the two using this recipe but I have another recipe with similar ingredients and have mixed the cheese with the breadcrumbs. I can’t speak comparatively to this method but with the other way I found no trouble using prepackaged shredded cheese and having it stick. It was dunked in garlic butter first instead of milk so not sure if that makes a difference.

        • 39
          Sue
          July 17, 2014 at 7:32 pm

          I always mix the crackers and cheese together before the coating process.

        • 40
          Amanda
          September 13, 2014 at 8:59 am

          I put crackers and shredded cheddar in my blender and pulse it a couple times until I have a uniform mixture. In my experience it does stick a whole lot better.

        • 41
          Ruth
          October 27, 2014 at 12:53 pm

          I mixed the cheese in the cracker mix and it turned out wonderful. This recipe is so good, it doesn’t even need the sauce. When I made it the 2nd time, I dipped the chicken into ranch dressing and didn’t miss the sauce at all. Wow, this is such a fantastic recipe.

      • 42
        Tiana
        November 26, 2014 at 7:01 pm

        the cheese being room temp (or about 10sec in the microwave) helped me a TON!

      • 43
        January 18, 2015 at 6:33 pm

        What about egg with some milk in it instead of by itself

  32. 44
    Michelle T
    March 12, 2014 at 6:09 pm

    I’ve made this many times over the last few months. I sub out the regular stuff for fat free and reduced fat; it tastes just fine. I didn’t have sour cream tonight though, so I just added the butter and a little milk. Again, came out just fine. 🙂

  33. 45
    Jeri B
    March 14, 2014 at 10:54 am

    Our new favorite dish!! I added dry mustard & garlic to the sauce.

  34. 46
    Dawn
    March 16, 2014 at 8:13 am

    I made this dish the other day… and it was delicious, especially the sauce topping. I knew it’d be good when I got it from the oven and could hear the crispy cheese and crackers.

  35. 47
    March 17, 2014 at 4:18 pm

    I made this dish this evening and it was very delious. I recommend this for sure.

  36. 48
    Sadia
    March 20, 2014 at 3:41 am

    Hi in this receipe can u use anything n place of cream of chicken?

    • 49
      Rosemary Millar
      April 2, 2014 at 3:07 pm

      i buy a variety of cream of …soups…i mix and match whichever one i have on hand 😀

    • 50
      Ruth
      October 27, 2014 at 12:55 pm

      Use your favorite salad dressing, dipping the chicken on your fork into the dressing. I use ranch and it’s great.

  37. 51
    Rachel Clevenger
    March 29, 2014 at 11:00 am

    Your recipes look delicious. I would love to try them.

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