Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 7 servings
I cannot help but smile whenever I see this super simple, easy-to-make, but crazy delicious crispy cheddar chicken. It’s one of my family’s top favourites. The luscious sauce perfectly complements the juicy, crispy, and tender chicken. Serve this with your fave veggies or over-mashed potatoes or steamed rice for a meal to remember! This simple dish goes well with just about anything.
Ingredients
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 c. milk
3 c. cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10-oz. can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
HOW TO MAKE CRISPY CHEDDAR CHICKEN
Step 1: Into 3 large chunks, cut each chicken breast.
Step 2: Grind the Ritz crackers in a small food processor.
Step 3: Into 3 separate small pans, place the milk, cheese, and cracker crumbs. Into the cracker crumbs, stir in 1/4 tsp salt and 1/8 tsp pepper until incorporated.
Step 4: Into the milk, dip the chicken piece by piece, then transfer to the cheese, pressing it into the chicken using your fingers. Now, coat the chicken with cracker crumbs.
Step 5: Using cooking spray, grease a 9 x 13-inch pan. Lay the chicken in the pan and sprinkle with the dried parsley. Tent the chicken with tin foil and place in a 400 degrees oven. Bake for about 35 minutes. Uncover and continue to bake the chicken for another 10 minutes or until the edges of the chicken are crispy and golden brown.
Step 6: In the meantime, mix the cream of chicken soup, sour cream, and butter in a medium-sized saucepan using a whisk over medium-high heat until the sauce is hot.
Step 7: Remove the chicken from the oven when done and serve over rice. Pour the sauce over. Enjoy!
Ingredients
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 c. milk
- 3 c. cheddar cheese, grated
- 1 teaspoon dried parsley
- Sauce:
- 1 10-oz. can cream of chicken soup
- 2 tablespoons sour cream
- 2 tablespoons butter
Instructions
Step 1: Into 3 large chunks, cut each chicken breast.
Step 2: Grind the Ritz crackers in a small food processor.
Step 3: Into 3 separate small pans, place the milk, cheese, and cracker crumbs. Into the cracker crumbs, stir in 1/4 tsp salt and 1/8 tsp pepper until incorporated.
Step 4: Into the milk, dip the chicken piece by piece, then transfer to the cheese, pressing it into the chicken using your fingers. Now, coat the chicken with cracker crumbs.
Step 5: Using cooking spray, grease a 9 x 13-inch pan. Lay the chicken in the pan and sprinkle with the dried parsley. Tent the chicken with tin foil and place in a 400 degrees oven. Bake for about 35 minutes. Uncover and continue to bake the chicken for another 10 minutes or until the edges of the chicken are crispy and golden brown.
Step 6: In the meantime, mix the cream of chicken soup, sour cream, and butter in a medium-sized saucepan using a whisk over medium-high heat until the sauce is hot.
Step 7: Remove the chicken from the oven when done and serve over rice. Pour the sauce over. Enjoy!
