Wednesday, January 25, 2012

Crispy Cheddar Chicken


Hey Pinners! I'm so glad you stopped by for some new quick and easy recipes. You can check out my entire list of recipes here and learn more about our little family here and here. I post on this space 3-5 times/week, so if you want to follow along, we'd love to have you! Click here or here to follow. Thanks for stopping by!


*After making this recipe multiple times, I have changed it slightly to make the prep time more efficient and the flavor even better. So if you've been here before and feel like the recipe looks a little different, that's why! But I think you'll be happy with the changes. :) 



Ingredients:
4 large chickens breast cutlets (if you use regular chickens breasts, add 10 minutes to the foil-covered cook time)
1 sleeve Ritz crackers
1/2 cup mayonaise (Original recipe used milk instead)
2 cups sharp cheddar cheese, shredded
Cavender's Greek Seasoning (found with the spices- it looks like this... if you don't have this, salt & pepper would be fine)
Dried parsley flakes

Sauce:
1 can cream of chicken soup
2T sour cream
2T butter
1/2tsp salt

Directions:
Lay each chicken breast onto a baking dish (if you're using a glass or metal dish, spray the bottom with cooking spray). Sprinkle each breast with Cavender's, then cover with mayonaise and cheddar cheese. (if you're wanting to follow the original recipe, have three separate bowls- one for milk, one for cheese, and one for crackers- and dip the chicken in each bowl in that order. I would sprinkle with Cavender's after the milk step to give the chicken more flavor.). Crumble Ritz crackers on top. Carefully flip each breast and repeat the steps (Cavender's, mayonaise, cheese, and crackers). Sprinkle parsley and Cavender's over top of the chicken. Cover with foil and bake on 400 for 25 minutes. Remove foil and continue baking for another 10 minutes.

While the chicken is baking, combine the soup, sour cream, butter, and salt in a small pan. Whisk over medium heat until warm. Drizzle sauce over chicken and garnish with parsley.


I served it with Rice-a-Roni and Birds Eye Steam Fresh Broccoli Florets


If you like this recipe, be sure to try my Sour Cream Chicken:


And check out my other recipes here!

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18 comments:

  1. Wow, that looks delish! And I love seeing what other people serve as sides too!

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  2. Oh I can't wait to try this and I love seeing a use for my baking pans that just sit in my pantry

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  3. I'm pretty sure I pinned this at some point. I definitely want to try this recipe. :)

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  4. this looks SO good! i'll be trying it soon. btw- i tagged you in a little survey if you have some time to play along :)

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  5. This looks amazing!! I will definitely be pinning it for later.

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  6. YUM this looks SO good. I'm going to have to make it!

    I tagged you in a questionnaire. Here is the link:
    http://marriagefromscratch.blogspot.com/2012/01/i-was-tagged.html

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  7. This is on our menu this week :) looks yummy!

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  8. I just tweeted this because it looks amazing! Thanks for sharing :)

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  9. I have used this recipe many times. It is SO delicious! I like it better than fried chicken. Thank you for bringing a new dish to my dinner table!

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  10. Mmm was so good

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  11. I have a question. When I make this recipe, the coating is a little soggy while cooking that 35 minutes. Any tips to keep it crispy?

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    1. I found the same thing happening when I first started making this. Now I cover the chicken in the milk and cheese, but crumble the ritz crackers with my hands over the top once the chicken is all laying in the baking dish. It doesn't coat the bottom of the chicken, but I did feel like it was crispier that way. Hopefully it works for you too!

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  12. How on earth do you get the cheese to stick? Just got it in the oven, but had to mix the cheese into the crackers because it wouldn't stick.

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    1. The cheese doesn't necessary "stick", but more covers the chicken. The milk should allow it to stay in place long enough to put the crackers on top. I make another version of this recipe that uses sour cream instead of milk. You may like that one better. You can check it out here: http://notesfromthenelsens.blogspot.com/2013/09/sour-cream-chicken.html

      And sorry for not seeing this sooner!

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  13. I made the original recipe before and i want to make it again and turn out exactly the same bc it was soooo good. In the original recipe did it use mayonaise? Also in the original recipe, was butter included in the sauce?

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    1. Abby! So sorry, your comment got sent to the spam folder so I just now saw it. The original recipe used milk instead of mayonnaise (so dip in milk, then cheese, then crackers) and did have butter in the sauce. I'll change the recipe to include the original for people like you who liked it how it was! ;)

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