Cheddar Chicken

Elaine Bovender


A friend of mine sent me this recipe in a link on Facebook sometime back. I finally got around to making this recipe and it is wonderful! My husband especially enjoyed it so much, that I packaged what was left into TV dinners for him to enjoy at another time. I hope you enjoy this recipe as much as we did.

★★★★★ 2 votes
4 to 6
15 Min
45 Min


4 large
bonless, skinless chicken breasts
sleeves ritz or other buttery crackers
1/4 tsp
1/8 tsp
1/2 c
whole milk
3 c
cheddar cheese, grated


1 can(s)
cream of chicken soup, 10 ounce size
2 Tbsp
sour cream
2 Tbsp


1Preheat oven to 400 degrees. Spray a 13 X 9 baking dish with cooking spray and set aside.
2Cut each chicken breast into two or three pieces. Pound to about 1/4" thickness with meat mallet. Set aside.
3In a small to medium sized bowl, crush crackers into fine crumbs. Mix in salt and pepper. Pour milk in another bowl and cheese in a third bowl.
4Dip chicken breasts in milk, turning to coat. Roll in grated cheese. (NOTE: You may have trouble getting the cheese to adhere to the chicken pieces. Use your fingers to press onto chicken). Roll in cracker crumbs.
5Place chicken pieces in prepared baking dish. You may sprinkle any leftover cheese over the chicken pieces. Cover with foil and bake for 30 minutes.
6Remove from oven and remove foil. Bake an additional 15 minutes. Remove from oven and pour sauce (recipe to follow) over chicken. Serve hot with your favorite veggies and rolls.
7SAUCE: Place all ingredients in a sauce pan. Mix thoroughly with whisk and heat until butter is melted. Pour over chicken while hot and serve.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids