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As you may already know, being a Wisconsin gal and all, I'm a big fan of dairy products. I am a complete cheese-head, and proud of it. My kids drink so much milk, we should really just have a cow in the backyard (not sure what we'd do with her in the winter). You'll find squeaky cheese curds on the food table of every party I throw. And in my cooking, well, cheese is a staple.
This Crispy Cheddar Chicken is scrumptious - flavorful and moist with a creamy sauce spooned over the top and garnished with parsley. Sooooo good. My family never complains when this chicken is on the menu. This recipe isn't new, you may have seen it around. I've just doctored it up a bit, using more garlic in my recipe. The Ritz crackers I use are garlic butter flavored and I use garlic pepper rather than the standard black. If you're not a garlic lover, go back to regular Ritz crackers and black pepper. Regardless, this recipe will still end up in your "keeper" box!
Crispy Cheddar Chicken
Ingredients
Chicken
- 4 boneless chicken breasts
- Garlic Butter Ritz crackers (2 packs)
- ½ cup milk
- 2 cups shredded cheddar cheese
- Salt to taste
- Garlic pepper to taste
- Dried parsley to sprinkle over chicken and use for garnish on top of sauce
Sauce
- 1 10 oz. can of Campbells Cream of Chicken soup
- 2 Tablespoons sour cream
- 2 Tablespoons butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Put the Ritz crackers into a Ziploc bag and use a rolling pin to crush them. You could also use a food processor for this step.
- Prepare a 9×13 baking pan by spraying it with nonstick spray. Set aside.
- Put the milk, cheese, and cracker crumbs into three separate small pans.
- Dip the chicken breasts into the milk, pat a good amount of the cheese onto each breast and then coat with the cracker crumbs.
- Put the chicken breasts into the 9×13 inch baking pan and sprinkle the breasts with salt, pepper, and parsley.
- Cover the pan with aluminum foil and bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through.
- In a saucepan, whisk together the soup, sour cream, and butter until the sauce is hot. Spoon a bit of sauce over each chicken breast and garnish with a bit more parsley.
Notes
- Ensure Even Coating: To achieve maximum crispiness and flavor, ensure that each chicken breast is evenly coated with milk, cheese, and cracker crumbs. Take your time to pat a generous amount of cheese onto each breast before coating them with the cracker crumbs. This helps create a delicious, cheesy crust that adheres well to the chicken during baking.
- Adjust Seasoning to Taste: While the recipe suggests seasoning the chicken breasts with salt, pepper, and parsley before baking, feel free to adjust the seasoning according to your preference. You can add additional herbs and spices to the cracker crumbs or sprinkle extra seasoning over the chicken breasts for more flavor depth. Taste the seasoning mixture before applying it to the chicken to ensure it suits your taste buds.
- Check Chicken for Doneness: Since oven temperatures and chicken thicknesses can vary, it's important to check the chicken for doneness before serving. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) at its thickest part. This guarantees that the chicken is fully cooked and safe to eat without being overcooked or becoming dry. If necessary, adjust the baking time accordingly to avoid undercooking or overcooking the chicken breasts.
Jillian Benfield
What a fun recipe. So glad I found it through a link party…look forward to following along with your blog! -Jillian, News Anchor To Homemaker
Sara
So glad you stopped over to visit, Jillian!