You may have noticed that I have a few distinct recipe categories on It’s a Keeper. Some of my most popular categories are the quick and easy weeknight recipes, the comfort food recipes and chicken recipes. This recipe for Crispy Cheddar Chicken fits into two of those categories. It’s chicken (duh!) and it’s good ‘ole comfort food.
Remember way back when I used to host It’s a Keeper Thursday? This recipe was linked up there a while back. It was shared by Jamie Cooks it Up. It turned out really good! It was crispy and crunchy and I loved the thick creamy gravy that goes with it. It made me feel like I was southern. All I needed were some biscuits to go with it! In the end, this recipe was definitely a keeper!
Crispy Cheddar Chicken
Original Recipe From Jamie Cooks It Up
4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp salt
1/8 tsp pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 tsp dried parsley
1 10 ounce can cream of chicken soup (or equivalent of Homemade Cream Soup Mix)
2 Tbsp sour cream
2 Tbsp butter
Cut each chicken breast into 3 large chunks. In a small food processor grind up the crackers until they are crumbs. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Add the salt 1/8 t pepper into the cracker crumbs and stir to combine. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with 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.
Into a medium sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce hot and creamy. Serve over the chicken.
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