Home PoultryChicken Crispy Cheddar Chicken

Crispy Cheddar Chicken

by Jamie
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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761 comments

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Saturday 9: | Dysfunctionalite April 19, 2014 - 11:35 am

[…] go with purple. 3) All this talk of sweets is making Sam hungry.  What’s for lunch? Leftover Crispy Cheddar Chicken and Rice Pilaf…but I’m having a salad.  :-)4) This song was introduced by country […]

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Saturday 9: Here Comes Peter Cottontail | Dysfunctionalite April 19, 2014 - 11:36 am

[…] go with purple. 3) All this talk of sweets is making Sam hungry.  What’s for lunch? Leftover Crispy Cheddar Chicken and Rice Pilaf…but I’m having a salad.  :-)4) This song was introduced by country […]

Reply
Ashley April 19, 2014 - 6:57 pm

This is an all time favorite in our house. Made it tonight and it got devoured. It’s easily made for my family at least twice a month. Thank you for the great recipe!

Reply
Amy April 21, 2014 - 2:53 pm

So refreshing to see someone who’s not anti-“cream of” these days! Can’t wait to try this…and probably lick the sides of my “cream of” can!

Reply
Shari Kalous May 7, 2014 - 5:57 pm

My daughter gave me this recipe a little over a year ago, OMG! Now my husband even requests it! He is a Molitary man and everyone knows they eat everything! So for him to pull this out and say “Hey, make that chicken stuff again!” Is an honor! lol However might I suggest making your OWN cream of chicken soup? It is SO much better than can and you can make a large batch at once! Use it just like the can and freeze portion it! I am an organic cook.

Reply
Joanice January 23, 2015 - 9:54 am

Could you please share your homemade cream of chicken soup recipe? I am highly allergic to soy & all cream of whatever soups contain it. Thanks!

Reply
Kayla Bishop May 8, 2014 - 6:39 pm

This is my first time trying it. I really hope it goes well because I’m fixing it for my boyfriend. Will write back on here and tell how it went. WISH ME LUCK!

Reply
Lorrie Hardway May 16, 2014 - 4:24 pm

This is a favorite at our house ever since we found it! It is great even without the sauce, in fact my son prefers it that way. Almost anything with cheese as the ingredient is a hit at our house and this recipe has become one of our favorites. The chicken is juicy and tender and the coating is nice and cheesy and crunchy, just like the name implies. Thanks for the recipe!

Reply
Chris May 18, 2014 - 7:02 pm

Just made this today. Cheese does not stick to chicken — most falls off, so I sprinkled some on top before I baked.

Reply
#8 Crispy Cheddar Chicken | LA Clark May 19, 2014 - 9:07 am

[…] The original recipe can be found here. […]

Reply
Janet May 19, 2014 - 5:00 pm

Any tips on making the cheese stick?

Reply
oyster May 24, 2014 - 4:09 pm

Add a beaten egg to your milk to make the cheese stick

Reply
oyster May 24, 2014 - 4:07 pm

Add one beaten egg to the milk to make the cheese and crackers stick. The cheese just doesn’t stick with milk alone!

Reply
Crispy Cheddar Chicken | What2Cook May 28, 2014 - 9:09 am

[…] Recipe: Crispy Cheddar Chicken […]

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keisha May 28, 2014 - 3:45 pm

Could i use chicken broth instead of cream of chicken

Reply
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Kziegler June 10, 2014 - 6:59 pm

I tried this tonight…wonderful! I read a lot of previous posts. I didn’t have problems with cheese. You just gotta press it hard on chicken and it worked just fine! Thank you for receipe!

Reply
Jennifer R. June 19, 2014 - 7:31 pm

We have made this dish a couple of times, and it is delicious. Thank you for posting this. 🙂

Reply
From Lovers with Love » Check Out These Easy Ways to Cook Chicken. Delicious Ideas June 26, 2014 - 4:41 pm

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Danelle July 8, 2014 - 4:50 pm

Just made this for dinner and it was absolutely delicious!!!! I will definitely be making this again and again!!

Reply
Sara July 9, 2014 - 8:28 am

Where do you get your chicken breasts from? This may sound weird, but they look so much better than the glop I usually get at my grocery store. I end up with half of what I buy because of all the white fat I have to trim off.

Reply
Sue July 9, 2014 - 9:49 am

I live in Iowa, I get my chicken breasts from either Sam’s Club or Fareway. Both places have very large pieces and have very little fat.

Reply
Jamie July 12, 2014 - 5:44 pm

Sara,
I usually buy them at Costco or Sam’s. Hope this helps!
~Jamie

Reply
Sara July 17, 2014 - 5:18 pm

Thanks both Sue and Jamie! I see such a difference – I would assume BJs would be similar? It’s the only warehouse club within ten miles of my house! Anything has to be better than Tyson though!

Reply
Beth October 2, 2014 - 3:46 pm

Sara, I don’t know if you have a Sprouts or a Sunharvest where you live but they have wonderful HUGE chicken breast and if you watch the ads they put them on sale often

Reply
Devin Sloan July 9, 2014 - 1:25 pm

What sides do you make with this?

Reply
Sue July 9, 2014 - 2:15 pm

I make what my grandkids like. Butter rice, butter noodles, peas and mandarin oranges.

Reply
banksey July 17, 2014 - 10:54 am

Has anyone used cornflake crumbs instead of ritz cracker crumbs? I’ve never used ritz before and not sure how it will taste.

Reply
Lois E. Goreham July 20, 2014 - 7:43 pm

Enjoyed this dish very much ; will definitely try again.

Reply
Debby July 28, 2014 - 6:44 pm

To make the cheese stick use buttermilk instead of milk….tastes even better. You can also use crushed stove top stuffing instead of ritz crackers. So good and so simple.

Reply
jennifer July 30, 2014 - 5:05 pm

just NEED to let u know that this is everyone’s fav meal that I cook, and I cook for 9 ppl. even my EXTREMELY picky kids love it. I make it all the time. im soo glad I found this!

Reply
Weekly Recipe Roundup Time! | Sarah's Simple Things August 6, 2014 - 8:52 pm

[…] – Crispy Cheddar Chicken from Jamiecooksitup.net **This sauce is SO easy and absolutely KILLER, […]

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Alda August 16, 2014 - 10:06 am

So YuMMy!!!! Thank you so much for sharing !!!!

Reply
Diana August 20, 2014 - 5:48 am

Can this dish be frozen? Making it for a friend and not sure when it will be eaten.

Reply
Jamie August 20, 2014 - 6:42 am

Diana,
Yes you can freeze it. It’s works best to cover it tightly with foil and pop it in the fridge before you bake it. Then let it thaw completely before you bake it. Best of luck to you!
~Jamie

Reply
dmac August 26, 2014 - 7:04 pm

My main split is with the cheese/cracker mix and ratio. I blend the crackers and shredded cheddar together, and they come together nicely, resulting in only a milk pan and one breading pan.

It’s a great recipe, but fresh-grated cheese won’t stick, and blending the cheese and crackers worked very well. Less cheese, less fat, let cleanup from my first attempt. Nice recipe, though! Thanks!

Reply
Peggy September 3, 2014 - 12:37 pm

I can’t wait to try this! When I make gravy with cream of chicken soup I add a little bit of white white Worcestershire sauce or some of Lawry’s Herb & White Wine marinade.
Now I’m getting hungry!

Reply
meagan September 3, 2014 - 10:09 pm

Okay so my girlfriend and I tried this recipe this evening. We followed the three simple steps and the chicken breasts were so bland and barely had any toppings! I don’t understand where we went wrong.. Lmao

Reply
Ruth October 27, 2014 - 1:03 pm

Try adding a little bit of sage or poultry seasoning. I just may do that tomorrow. I hadn’t thought of that before, but I would bet the flavor would be great.

Reply
Vera September 5, 2014 - 5:05 pm

I have made this before from another website but didn’t print it so looked it up tonight and found yours. I dip the chicken mayo instead of milk or eggs. I’m going to make your sauce tonight! Thanks for the recipe!

Reply
Stacy September 14, 2014 - 10:11 am

Ok to prep ahead of time, like in the morning, and put in the fridge for the day?

Reply
Sue September 14, 2014 - 11:36 am

I have prepped up to 4 hours ahead and put in the fridge.

Reply
kennady September 16, 2014 - 2:22 pm

What sides could go with this?

Reply
sue September 16, 2014 - 3:04 pm

I have made rice, or noodles or mac ‘n cheese, peas or corn on the cob, strawberries and/or blueberries or mandarin oranges. These are all my grandsons favorites.

Reply
Maria September 25, 2014 - 8:25 am

This recipe was fantastic! I made it for company & not a morsel leftover. My kids asked for it again this weekend. Don’t even think of skipping the sauce. The only changes I made were that I used egg & milk to bread the chicken and I mixed the Ritz crumbs & cheese together for an even coating. This is in our Top 10 for sure. Thanks for posting!

Reply
Shannon October 2, 2014 - 5:26 pm

I made this for the first time tonight and it was a hit with the family, Will add a little milk to the sauce but other than that a great meal!!!!

Reply
Crispy Cheddar Cheese Chicken October 28, 2014 - 9:52 pm

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Sandy November 7, 2014 - 10:45 am

This was a big hit with my family. I’ve made it twice now. However I recommend not putting the aluminum foil over the pan. The first time I made it the chicken was perfect and the coating was nice and crispy but I didn’t use the foil. Last night I made used the foil (because that’s what the directions said) and it made the chicken soggy. It tasted ok but didn’t like the soggy coating at all and the family complained. The recipe is called CRISPY Cheddar Chicken not SOGGY Cheddar Chicken.

Reply
Leeann November 11, 2014 - 3:38 pm

I was wondering if you used boneless chicken breasts as it takes longer for those to cook. In my experience, 45 minutes is way too long for boneless ones and they get dry. Please let me know ASAP, thinking of making for my bunco group next week!

Reply
Maria November 11, 2014 - 3:45 pm

The timing is spot on. Just remember to remove the foil for the last 10 minutes. Made this for the 4th time this weekend and kids are already asking for it again!

Reply
Jean November 24, 2014 - 3:00 am

my boyfriend and I made this tonight and it was super delish 🙂 I don’t have a food processor, so my boyfriend crushed the ritz inside the sleeve. It made for the perfect consistency! Def recommend this recipe!

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Crispy Cheesy Chicken December 8, 2014 - 11:28 pm

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Janet marshall January 6, 2015 - 12:31 pm

Can this recipe be used with Chechen wings?

Reply
Misty January 12, 2015 - 10:50 am

I have made this before and we love it. I usually use cream of mushroom for the gravy though. Last night I made this and thought I made a HUGE mistake. It was done, but i had cooked it at 350 degrees instead of 400, but I cooked it for the same amount of time. They were over 180 degrees internally so they were fine. I did notice they were a lot juicier at this temp.
Thanks.

Reply
Crispy Cheddar Chicken January 13, 2015 - 2:44 am

[…] Find the recipe at jamiecooksitup.net […]

Reply
Tammy January 18, 2015 - 11:15 am

Do i use boneless chicken ? and has anyone tried lemon pepper ?

Reply
Sally January 19, 2015 - 8:34 am

I want to try this and dip it in BBQ sauce in place of the milk. Mix Ritz crackers and freshly grated cheese together. Then maybe serve with extra BBQ sauce, boiled potatoes and butterbeans. (just thinking)

Reply
stephanie April 2, 2016 - 1:21 pm

That sounds great bbq crispy cheddar chicken… will try that too.

Reply
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