Cheddar Crusted Baked Chicken

Angela Nair

By
@Angel07

I am trying to steer away from fried foods.
One of my members asked me to test this recipe - I did.
My family loved it.
The sauce, using canned chicken soup is delicious when drizzled over the chicken.
I serve this with vegetables or a crisp green salad


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Rating:

Comments:

Serves:

4 to six

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1kg
free range chicken tenders or chicken breasts
1 or 2 pkg
graham crackers or gluten free crackers
1/4 tsp
salt
1/4 tsp
crushed black pepper
1/2 c
milk (use whole or half and half)
3 c
grated cheddar or cheese of choice
1 tsp
fresh chopped parsley
1 tsp
freshly chopped thyme

SAUCE

10 oz
can chicken soup
2 Tbsp
sour cream (use fat reduced)
2 Tbsp
butter

Directions Step-By-Step

1
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
2
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. NOTE: you can add a teaspoon of Italian seasoning if you wish
3
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.
4
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the parsley and thyme over the chicken.
5
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.
6
SAUCE: 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian