Crispy Cheddar Chicken

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*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!