Crispy Cheddar Chicken
Crispy Cheddar Chicken takes about 50 minutes from beginning to end. For $1.94 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 430 calories, 41g of protein, and 26g of fat. This recipe serves 7. Head to the store and pick up milk, cheddar cheese, chicken breasts, and a few other things to make it today. It works well as a main course. It is brought to you by Jamie Cooks It Up. 342342 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is excellent. If you like this recipe, take a look at these similar recipes: Crispy Cheddar Chicken, Crispy Cheddar Chicken Tenders, and Crispy Cheddar Chicken – 6 Points.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
2 T butter
3 C cheddar cheese, grated
4 large chicken breasts
1 10 ounce can cream of chicken soup
1 t dried parsley
1/2 C milk
1/8 t pepper
2 sleeves Ritz crackers
1/4 t salt
2 T sour cream
Equipment:
food processor
oven
frying pan
aluminum foil
sauce pan
whisk
Cooking instruction summary:
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.
Step by step:
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.
8. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
9. 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.
10. Serve over the chicken.
Nutrition Information:
covered percent of daily need
