Crispy Cheddar Chicken
Tender chicken pieces baked with cheddar and a Ritz cracker crust, served with a creamy chicken sauce.
Servings: 6 servings
Ingredients
- 4 large chicken breasts about 4 pounds, cut into 3 pieces each
- 2 sleeves Ritz crackers crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup whole milk
- 3 cups grated cheddar cheese
- 1 teaspoon dried parsley
- 1 (10-ounce) can cream of chicken soup
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 400°F (200°C) and spray a 9x13-inch baking dish with cooking spray.
- Cut each large chicken breast into 3 equal pieces and set aside.
- Place the Ritz crackers in a food processor and pulse until fine crumbs form; alternatively, crush in a sealed bag with a rolling pin.
- Set up three shallow bowls: crumbs (seasoned with 1/4 tsp salt and 1/8 tsp pepper), milk, and grated cheddar cheese.
- Dip each chicken piece first into the milk, then press into the grated cheddar so the cheese adheres, and finally roll in the seasoned cracker crumbs to coat.
- Arrange the breaded chicken pieces in the prepared baking dish and sprinkle with dried parsley.
- Cover the dish with foil and bake for 30–35 minutes, until an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
- While the chicken bakes, whisk together the cream of chicken soup, unsalted butter, and sour cream in a medium saucepan over medium heat until warmed through and smooth.
- When the chicken is done, spoon the warm cream sauce over the chicken and serve.
Equipment
- 9x13 inch Baking Dish
- food processor or resealable bag and rolling pin
- 3 shallow bowls
- Medium Saucepan
- Measuring Cups and Spoons
- Aluminum Foil
Notes
- Cut chicken into uniform pieces for even cooking.
- Use a thermometer to ensure chicken reaches 165°F.
- Crackers can be pulsed to coarse or fine depending on desired crust texture.
- Press cheese onto chicken so it adheres before crumb coating.