RITZ CRACKER CHICKEN WITH CHEDDAR CHEESE AND CREAM SAUCE
Ritz Cracker Chicken is an easy and deliciously moist boneless, skinless chicken breast covered in melty cheddar cheese and delicious Ritz crackers. Plus the cream sauce brings this entire dish together to create a home run dinner that everyone in your family will love and put on the menu monthly.
Provided by Trisha Haas - Salty Side Dish
Categories Chicken Recipes Main Dishes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 and grease a cast iron pan or baking dish with nonstick cooking spray. Set aside.
- First, you can decide to cut chicken into smaller pieces and slice down the middle if your breasts are super large. The smaller you make your chicken, the less cooking time you may need so please be aware to adjust times if you cut down into strips or down the middle.
- Add crushed Ritz crackers, salt and pepper, and mix spices and crackers well in a shallow bowl.
- Add milk to a shallow bowl and shredded cheddar cheese to a separate bowl. You will be dipping the chicken in these bowls, so do not combine.
- Dip chicken into milk first, making sure both sides are covered.
- Dip chicken into shredded cheese and press the cheese into the chicken on both sides.
- Now dip into crushed Ritz crackers and press the crackers into both sides of the chicken breasts. Some of the cheese will fall off into the crackers and that's okay.
- As you finish coating chicken, please chicken into prepared pan.
- Repeat recipe process until all chicken is covered and pan is full.
- Cover chicken with foil and bake for 35 minutes.
- Remove foil and discard.
- Return chicken to oven for 10 more minutes until crispy, melty, and golden brown.
- Serve topped with cream sauce (recipe below)
- Chicken Cream Sauce
- To make the sauce, add cream of chicken soup, sour cream and butter to a small saucepan.
- Heat sauce over low heat, stirring occasionally until blended well and hot. This only takes a few minutes.
- Drizzle sauce on chicken and sprinkle with parsley before serving.
Nutrition Facts : ServingSize 1 g, Calories 577 kcal, Carbohydrate 10 g, Protein 53 g, Fat 35 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 185 mg, Sodium 1316 mg, Sugar 1 g, UnsaturatedFat 13 g
CRISPY CHEDDAR CHICKEN
You just might throw away your skillet when you taste this crispy cheddar chicken! The chicken is crispy and blends wonderfully with the cheese.
Provided by Luann Crownover
Categories Chicken
Time 1h
Number Of Ingredients 11
Steps:
- 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 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. 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.
- 2. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
- 3. 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.
CRISPY CHEDDAR CHICKEN
Make and share this Crispy Cheddar Chicken recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 3 large chunks.
- In a small food processor grind up the ritz crackers.
- Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
- Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
- Sprinkle the dried parsley over the chicken.
- Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
- Into 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.
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