This chicken was a HIT at dinner last night! It will be back again & again...
2 lbs chicken tenders or 4
large chicken breasts
2
sleeves Ritz crackers, crushed
1/4
teaspoons salt
1/8
teaspoon pepper
1/2
cup whole milk
3
cups cheddar cheese, grated
1
teaspoon dried parsley
Crush
crackers. If using chicken breasts and not tenders, cut each chicken breast
into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate
small pans. Toss the salt and pepper into the cracker crumbs and stir the
mixture around to combine.
Dip
each piece of chicken into the milk and then the cheese. Press the cheese into
the chicken with your fingers. Then press the cheesy coated chicken into the
cracker crumbs and press it in.
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 tin foil and bake at 400
degrees for 35 minutes.
Remove
the tin foil, bake for an additional 10-15 minutes, or until the edges of the
chicken are golden brown and crispy.
Sauce: (I prefer to use the Cream of Anything Soup recipe also posted on this blog from May 10, 2013)
1,
10 ounce can cream of chicken soup
2
tablespoon sour cream
2
tablespoon butter
In
a medium sized sauce pan combine the cream of chicken soup, sour cream and
butter with a whisk. Stir it over medium high heat until the sauce is nice and
hot. Serve over the chicken.
http://www.keyingredient.com/recipes/128075356/crispy-cheddar-chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not
tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and
cracker crumbs into 3 Crush crackers. If using chicken breasts and not tenders,
cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker
crumbs into 3 separate small pans. Toss the salt and pepper into the cracker
crumbs and stir the mixture around to combine. Dip each piece of chicken into
the milk and then the cheese. Press the cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press it in.
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 tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil,
bake for an additional 10-15 minutes, or until the edges of the chicken are
golden brown and crispy.
In a medium sized sauce pan combine the cream of
chicken soup, sour cream and butter with a whisk. Stir it over medium high heat
until the sauce is nice and hot. Serve over the chicken.Crush crackers. If
using chicken breasts and not tenders, cut each chicken breast into 3 large
pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to
combine. Dip each piece of chicken into the milk and then the cheese. Press the
cheese into the chicken with your fingers. Then press the cheesy coated chicken
into the cracker crumbs and press it in.
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 tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil,
bake for an additional 10-15 minutes, or until the edges of the chicken are
golden brown and crispy.
In a medium sized sauce pan combine the cream of
chicken soup, sour cream and butter with a whisk. Stir it over medium high heat
until the sauce is nice and hot. Serve over the chicken.Crush crackers. If
using chicken breasts and not tenders, cut each chicken breast into 3 large
pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to
combine. Dip each piece of chicken into the milk and then the cheese. Press the
cheese into the chicken with your fingers. Then press the cheesy coated chicken
into the cracker crumbs and press it in.
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 tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil,
bake for an additional 10-15 minutes, or until the edges of the chicken are
golden brown and crispy.
In a medium sized sauce pan combine the cream of
chicken soup, sour cream and butter with a whisk. Stir it over medium high heat
until the sauce is nice and hot. Serve over the chicken.
This chicken was a HIT at dinner last night! It will be back again & again...