Crispy Cheddar Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 large chicken breasts
02 -
2 sleeves Ritz crackers
03 -
1/4 teaspoon salt
04 -
1/8 teaspoon pepper
05 -
120 ml milk
06 -
360 g cheddar cheese, grated
07 -
1 teaspoon dried parsley
→ Sauce
08 -
1 can (285 g) cream of chicken soup
09 -
2 tablespoons sour cream
10 -
2 tablespoons butter
# Instructions:
01 -
Cut each chicken breast into 3 large chunks.
02 -
In a small food processor, grind the Ritz crackers into fine crumbs.
03 -
Pour the milk, grated cheese, and cracker crumbs into 3 separate shallow dishes. Mix the salt and pepper into the cracker crumbs.
04 -
Dip each piece of chicken into the milk, then the cheese, pressing the cheese onto the chicken. Finally, coat with cracker crumbs, pressing firmly to adhere.
05 -
Spray a 9x13 baking dish with cooking spray and arrange the coated chicken pieces inside. Sprinkle dried parsley evenly over the chicken.
06 -
Cover the dish with aluminum foil and bake at 200°C (400°F) for 35 minutes. Remove foil and bake for an additional 10 minutes until edges are golden brown and crispy.
07 -
In a medium saucepan, whisk together cream of chicken soup, sour cream, and butter over medium-high heat until hot and well combined.
08 -
Pour the hot sauce over the crispy chicken pieces or serve on the side.
# Notes:
01 -
This recipe makes an excellent freezer meal. Assemble the chicken according to instructions but don't bake it. Cover the pan tightly with foil and freeze. When ready to use, thaw completely and bake at 200°C (400°F) for 35 minutes. For best results, prepare the sauce fresh when ready to serve.