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Wednesday, May 7, 2014

Crispy Cheddar Chicken

Crispy Cheddar Chicken

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
110 ounce can cream of chicken soup. 
2tablespoon sour cream
2tablespoon butter
Crush crackers. 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 Pam and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400* 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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