Crispy Cheddar Chicken Found On Pinterest

Crispy Cheddar Chicken

 

This is one of the receipts that I pinned on Pinterest and decided to try out.
This receipt was a huge success. I will defiantly do it again.
You really don`t  need the sauce I won`t even bother with it next time.
I rubbed the chicken with a chicken seasoning prior to dipping it in milk but I don`t think it was even necessary.
I defiantly didn`t use 3 cups of cheese I only used about 2 cups.

Pour the milk, cheese and the cracker crumbs into 3 separate small pans
Add salt and pepper into the cracker crumb pan.
 Press the cheese into the chicken with your fingers.
Press the cheesy coated chicken into the cracker crumbs and press it in.

 

 

Bake until the edges of the chicken are golden brown and crispy.

 

2lbs chicken tenders or 4 large chicken breasts
2sleeves Ritz crackers
¼teaspoons salt
teaspoon pepper
½cup whole milk
3cups cheddar cheese, grated
1teaspoon dried parsley
Sauce:
110 ounce can cream of chicken soup
2tablespoon sour cream
2tablespoon 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 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.

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