Ritz Cracker Crunchy Cheezy Chicken

Photo by Mary H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large chicken breasts

  • 2

    sleeves Ritz crackers

  • 1/4

    t salt

  • 1/8

    t pepper

  • 1/2

    c milk (I switched to using 1 egg since writing this. It helps the crumbs and cheese stick better)

  • 3

    C cheddar cheese, grated

  • 1

    t dried parsley (I used a mix of several country herbs in my gravy)

  • 1

    10oz Can of cream of chicken soup

  • 2

    tablespoons of butter

Directions

Pre-heat oven to 400 degrees 1. Grind your crackers into crumbs. This will be your breading on the chicken. I used my magic bullet to do this step. Mix the crumbs with your salt and pepper. 2. Put your milk (or beaten egg), cheese, and crumbs each in a separate pan or bowl and line them up in that order. 3. Dip your chicken breast first into the milk (or egg), then into the cheese (use your fingers to press the cheese onto the chicken), then dip into the crumbs (some of your cheese will fall off...that is okay). 4. Put your crumb/cheese covered chicken breasts in a greased pan. I added some crumb/cheese mixture onto bare spots once they were in the pan. 5. Cover your pan with foil and cook at 400 degrees for about 35 minutes. 6. After 35 minutes, remove the foil and cook uncovered for an additional 10 minutes. This step will make your chicken crunchy and browned on the edges. Sauce: 1. Combine the soup, sour cream (or leave this out like I did), and your butter. 2. Whisk them together and cook on medium until it is creamy and heated through. 3. Spoon the gravy over your cooked chicken and serve. Enjoy!

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