Crispy Cheddar Chicken | Jamie Cooks It Up
Crispy Cheddar Chicken
I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking…an all around treasure.
I love it when smiles are provoked. Heck. I’ll take a smile from my kids even without provoking it! It’s just so much nicer when people smile instead of whine.
Do you like whining?
Not a fan, myself.
Speaking of my children…the other day we were watching a cooking show on The Food Network and one of my kids said…
“Hey Mom, you like to cook.
Why don’t you be the cooker on that show?”
My response?
“I’m pretty sure The Food Network frowns upon cookers who use cream of chicken soup. I think I’m out.”
Especially since just last week three of the trial recipes I made for this little ol blog
crashed and burned in failure. I used real cream in all of them!
Cross your fingers that real cream and I can become friends soon.
I hear from the good folks on The Food Network that it’s a mighty fine ingredient.
Now. Do I feel embarrassed about cooking with cream of chicken soup? Heavens no! I just bought three cases of it last month.
Should you feel embarrassed about cooking with
cream of chicken soup?
Of course not!
Are you the cooking she-rah for your family or what?
Do make food that provokes a smile?
Do your family members occasionally say things like…
“You are The Bomb, Mom. What ever you made with that trusty old cream of chicken soup is rocking my world.”
I thought so.
I knew you were great!
We cream of chicken soup lovin’ ladies have to stick together.
Rice Pilaf with Almonds
Roasted Garlic Mashed Potatoes
Baked French Fries
Roasted Broccoli with Balsamic Glaze
Glazed Rosemary Carrots
Roasted Asparagus
Now, let me show you how to make this crispy chicken happen!
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs
into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into
the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk…
then the
cheese. Press the cheese into the chicken with your fingers. Some of it
will fall off when you add it to the cracker crumbs, don’t worry about
it.
Press the
cheesy chicken into the cracker crumbs and press it in. By the time you
are coating the last piece of chicken, the dish you are using for the
crumbs will be full of cheese. Don’t let it get you down. Once the
cheese melts in the oven it will adhere nicely to the crumbs and the
crackers.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover
the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the
tin foil, bake for an additional 10 minutes, or until the edges of the
chicken are golden brown and crispy.
8. Into 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.
Enjoy!
Crispy Cheddar Chicken
***Note:
This recipe makes a great freezer meal. Assemble the chicken according
to recipe instructions, but don't bake it. Cover your pan tightly with
foil and freeze. When you are ready to use it let it thaw completely and
then bake at 400 degrees for 35 minutes. It's best to make the sauce
fresh, when you are ready to eat.
Ingredients
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
Instructions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir
the mixture around to combine.
4.
Dip each piece of chicken into the milk then the cheese. Press the
cheese into the chicken with your fingers. Some of it will fall off when
you add it to the cracker crumbs, don't worry about it. Press the
cheesy chicken into the cracker crumbs and press it in. By the time you
are coating the last piece of chicken, the dish you are using for the
crumbs will be full of cheese. Don't let it get you down. Once the
cheese melts in the oven it will adhere nicely to the crumbs and the
crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10 minutes, or until the
edges of the chicken are golden brown and crispy.
8.
Into 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.
Original Post:
Recipe from www.jamiecooksitup.net
Comments
Post a Comment