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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
761 comments
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.
[…] delicious-looking photo turned out to be from this recipe for Crispy Cheddar Chicken from Jamie Cooks It Up, except her words had been cleverly lobbed off with some editing software and there was no credit […]
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!
[…] Crispy Cheddar Chicken […]
Made this tonight and it was SO delicious! Definitely going to make it again.
made this for dinner tonight, was good except the sauce was awful.
This was SO yummy! I even got a “mom, you’re the best cook ever!” That’s the greatest compliment anyone can get 🙂
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.
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!
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?
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!
What is the nutritional value of this recipe please.
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!
[…] Source: Jamie Cooks It Up […]
[…] Converting amazing sounding and looking recipes to make them suitable for my dietary needs, i.e. gluten-free is actually fun to me. Do I have a warped sense of fun? Probably, but I hope you enjoy this Baked Crispy Cheddar Chicken (original recipe here). […]
[…] this recipe floating around for a little while and it looked DELISH! The original recipe comes from Jamie Cooks It Up. So, I tried it and it was a HUGE hit with my husband and kiddos! I did tweak the sauce from […]
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???
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.
Great recipe….family loved making and eating. Quick, easy cooking and clean-up. Will be one of my go to meals.
[…] Recipe and photo by Jamie Cooks It Up. […]
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.
Thanks so much for this recipe. It is fantastic! Easy to make, yet “fancy” enough for company.
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
Made this for dinner tonight w/ baked potatoes and asparagus. Delicious. I used buttermilk instead of milk and crushed cornflakes in place of crackers.
[…] Adapted from Jamie Cooks It Up. […]
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.
[…] are currently being snowed-in and so I decided to make this recipe for lunch. Crispy Cheddar Chicken I had actually planned to make this last week but never got around to […]
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 🙂
[…] Crispy Cheddar Ritz Chicken – by Jamie Cooks It Up […]
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.
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.
I’ve made this before and it’s yummy! However, I can never get it crispy. Any advice?
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.
Just an observation … looks like the parsley flakes are in the sauce and not on the chicken?
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.
I also put the cheese with the crackers (crackers, cheese, parsley flakes).
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.
I am making these tonight.
MakiNG THis foR MY family tonight can’t wait to see it turn out!!!! YuMMy ~~~
[…] jamiecooksitup.net […]
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.
HI I LUV UR WEBSITE CANT WAIT 2 TRY THIS TY SO MUCH WILL LET U KNOW HOW IT TURNS OUT…..FINE IM SURE
[…] recipe via https://jamiecooksitup.net/ […]
I made this for dinner tonight, it was awesome!!!
Any tips in making the cheese stick better?
Hi Janet,
If you use freshly grated cheese that will help. Best of luck to you!
~Jamie
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.
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.
I always mix the crackers and cheese together before the coating process.
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.
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.
the cheese being room temp (or about 10sec in the microwave) helped me a TON!
What about egg with some milk in it instead of by itself
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. 🙂
Our new favorite dish!! I added dry mustard & garlic to the sauce.
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.
I made this dish this evening and it was very delious. I recommend this for sure.
Hi in this receipe can u use anything n place of cream of chicken?
i buy a variety of cream of …soups…i mix and match whichever one i have on hand 😀
Use your favorite salad dressing, dipping the chicken on your fork into the dressing. I use ranch and it’s great.
Your recipes look delicious. I would love to try them.
[…] This chicken stayed super moist and the breading provided the perfect crunch. The cheddar cheese is mixed in with the breading that you will not notice just by looking at the chicken, it will be a surprise to the taste buds. We served this chicken with macaroni and cheese and steamed broccoli. It was delicious and once again, one of Ethan’s favorites. He said it was his favorite chicken dish. He is so easy to please!Source: Jamie Cooks it Up […]
[…] — Crispy Cheddar Chicken with Rice Pilaf w/ Almonds and Glazed Rosemary Carrots, and Carrot Cake for […]
[…] 1/4 cup milk 1 1/2 cups grated cheddar *I will omit the salt in the original recipe next time, because it was a little too salty. The cheese and crackers add enough […]