Crispy Cheddar Chicken
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2 lbs. chicken (4 breasts, tenders, etc.)
1-1.5 sleeves Ritz crackers, crumbled
1/3 c. milk
2 c. cheddar cheese, grated
dried parsley, to taste
Sauce:
1-1.5 sleeves Ritz crackers, crumbled
1/3 c. milk
2 c. cheddar cheese, grated
dried parsley, to taste
Sauce:
1 can cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
21-Seasoning Salute, to taste
milk (a little to thin, if necessary)
Cut each chicken breast into 3-4 large chunks (this step not necessary if using tenders).
Pour the milk, cheese and cracker crumbs into 3 separate containers.
Dip each piece of chicken into the milk, then the cheese, then the crackers. Press the cheese and crackers into the chicken with your fingers.
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Add the remaining cheese and crackers to the top, if you want. Sprinkle dried parsley over the chicken.
Cover the pan with foil and bake at 400°F for 35 minutes. Remove the foil, and bake for an additional 10 minutes, or until the edges of the chicken are crispy, golden brown. Allow the chicken to rest for a few minutes before serving.
While it’s baking, into a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Add a little 21-Seasoning Salute, and some milk to thin if you want (I did!). Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
2 Tbsp. sour cream
2 Tbsp. butter
21-Seasoning Salute, to taste
milk (a little to thin, if necessary)
Cut each chicken breast into 3-4 large chunks (this step not necessary if using tenders).
Pour the milk, cheese and cracker crumbs into 3 separate containers.
Dip each piece of chicken into the milk, then the cheese, then the crackers. Press the cheese and crackers into the chicken with your fingers.
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Add the remaining cheese and crackers to the top, if you want. Sprinkle dried parsley over the chicken.
Cover the pan with foil and bake at 400°F for 35 minutes. Remove the foil, and bake for an additional 10 minutes, or until the edges of the chicken are crispy, golden brown. Allow the chicken to rest for a few minutes before serving.
While it’s baking, into a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Add a little 21-Seasoning Salute, and some milk to thin if you want (I did!). Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
