Crispy Cheddar Chicken
A delightful dish featuring juicy chicken breasts coated in a crunchy, cheesy crust, perfect for busy families.
Ingredients
Main Ingredients
- 4 large boneless, skinless chicken breasts Tender and juicy base for the dish.
- 2 sleeves Ritz (butter) crackers, crushed Delivers a buttery crunch, equivalent to about 1 to 1½ cups.
- 3 cups grated cheddar cheese Provides a rich, creamy contrast.
- ½ cup milk Ensures moist chicken and helps the cracker mixture adhere.
- ¼ teaspoon salt Essential seasoning.
- ⅛ teaspoon black pepper Enhances flavor.
- 1 teaspoon dried parsley Adds color and herbal freshness.
- 1 14-ounce can cream of chicken soup Creates a luscious sauce.
- 2 tablespoons sour cream Offers creaminess with a subtle tang.
- 2 tablespoons butter Adds richness to the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish with non-stick spray.
- Cut each chicken breast into 2 or 3 large chunks for easy coating and even cooking.
- Crush the Ritz crackers until they become fine crumbs using a rolling pin or food processor.
- In a shallow bowl, mix the crushed crackers, grated cheddar cheese, salt, pepper, and dried parsley until well combined.
- Dip each piece of chicken in milk, then coat thoroughly in the cracker-cheese mixture.
Cooking
- Arrange the coated chicken in the baking dish in a single layer.
- Cover the dish with foil and bake for 35 minutes to keep the chicken moist.
- Remove the foil and bake for an additional 10 minutes until the chicken is cooked through and golden brown.
- While the chicken is baking, mix the cream of chicken soup, sour cream, and butter in a saucepan over medium heat until smooth.
- Serve the chicken topped with the creamy sauce or on the side for dipping.
Notes
For the best results, ensure your chicken is at room temperature before cooking. Use fresh breadcrumbs for extra crispiness. For added spice, consider adding cayenne pepper or garlic powder to the cracker mixture.