Monday, April 15, 2013

Crispy Cheddar Chicken

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This chicken is one of my favorites and a sure go-to whenever we have company over. From the cheesy outer layer, to the buttery crunch of the Ritz cracker crumb topping, to the simple creamy sauce--every component of this dish is mouth-watering.
Pinterest is where I found this recipe, and it has quickly become one of my favorite sites. It's addictiveness is far more powerful than anything I've ever experienced before. If you want to remain an active social life, continue to be productive at work or successfully run your household, this is not the site for you. Trust me. But regardless you should try this chicken, because it's just really, really good. Enjoy!

Printable Recipe


  • 6 thin-sliced boneless, skinless chicken breasts (about 1.5 lbs.)
  • 1 sleeve Ritz crackers
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup 1% milk
  • 2 cups reduced-fat cheddar cheese, grated
  • 1 tsp. dried parsley
  • 1 (14-oz.) can cream of chicken soup
  • 2 tbsp. light sour cream
  • 2 tbsp. light butter
Preheat oven to 400 degrees F.

In a small food processor, grind up the Ritz crackers.

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.
Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 
Sprinkle the dried parsley over the chicken. 
Cover the pan with tin foil and bake 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. 
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.

Source: Adapted from Jamie Cooks It Up

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