Crispy Cheddar Chicken

★★★★★ 1 Review
leewilson1214 avatar
By Lee Wilson
from cincinnati, OH

This was posted on facebook and I was so glad I saved it. Everyone loved it and couldn't get enough. It wasn't too easy getting the cheese to stick to the chicken, so I just held it on with my fingers as I placed it in the crackers. It then stayed on the chicken. LOL!

prep time 15 Min
cook time 50 Min


  • 2 lb
    chicken tenders or chicken breast
  • 2
    sleeves of ritz type crackers; crushed
  • 1/4 tsp
    salt (i omitted the salt because of the crackers)
  • 1/8 tsp
  • 1/2 c
  • 3 c
    grated cheddar cheese
  • 1 tsp
    dried parsley
  • 10 oz
    can cream of chicken soup
  • 2 Tbsp
    sour cream (i used sour cream with chives)
  • 2 Tbsp
    butter. (i used country crock)

How To Make

  • 1
    Crush crackers
  • 2
    If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
  • 3
    Pour the milk, cheese and cracker crumbs into 3 separate shallow pans or bowls.
  • 4
    Toss the salt and pepper into the cracker crumbs and stir to combine.
  • 5
    Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers.
  • 6
    Firmly press the cheesy coated chicken into the cracker crumbs.
  • 7
    Greese a 9×13 pan with canola oil and lay the chicken inside the pan.
  • 8
    Sprinkle the dried parsley over the chicken. Cover the pan with aluminum foil.
  • 9
    Bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10-15 minutes or until the edges of the chicken are golden brown and crispy.
  • 10
    In a medium size sauce pan, combine the cream of chicken soup, sour cream and butter. Blend well with a wire whisk.
  • 11
    Stir it over medium high heat until the sauce is nice and hot. Spoon over the finished chicken and serve.

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