Go Back
Homemade Ritz Cracker Chicken photo
Print Recipe Save it for later

Ritz Cracker Chicken

Crispy, cheesy Ritz-topped chicken baked in a creamy sauce for an easy family-friendly meal.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 4 large boneless skinless chicken breasts cut in half (about 8 pieces)
  • 2 sleeves Ritz crackers crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 cup sour cream for coating the chicken
  • 3 cups grated cheddar cheese for coating
  • fresh parsley for garnish
  • 1 can (10.5 oz) cream of chicken soup
  • 1/8 cup sour cream for the sauce
  • 2 tablespoons butter for the sauce
  • 2 tablespoons milk for the sauce

Instructions

  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or spray with cooking spray.
  • Place crushed Ritz crackers in a shallow dish and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon dried parsley.
  • Put 1/2 cup sour cream in a separate shallow dish and the 3 cups grated cheddar cheese in another shallow dish for coating.
  • Working with one chicken half at a time, dip it into the sour cream to coat all sides, then press into the shredded cheddar to adhere cheese, and finally press into the cracker mixture until well coated. Repeat with all pieces.
  • Arrange the coated chicken pieces in the prepared baking dish in a single layer. Cover the dish with foil and bake for 50–55 minutes.
  • Remove the foil and bake an additional 10 minutes, or until the coating is golden and the chicken reaches 165°F (74°C) and juices run clear.
  • While the chicken finishes, combine the 10.5-ounce can of cream of chicken soup, 1/8 cup sour cream, 2 tablespoons butter, and 2 tablespoons milk in a small saucepan over medium heat; stir until warmed and smooth.
  • Serve the baked chicken with the warmed sauce spooned over the top and garnish with fresh parsley.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Small Saucepan
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Foil

Notes

  • Ritz crackers can be replaced with about 3 cups of another buttery cracker, breadcrumbs, or panko.
  • Pound thicker parts of breasts to about 1/2 inch for even cooking.
  • For a variation, use 2 lb chicken thighs (bake 55–75 minutes) or tenderloins (bake 30–40 minutes).
  • Other condensed soups (mushroom or celery) may be used instead of cream of chicken.
  • You can make a homemade chicken cream soup substitute if preferred.