The prep time called for 15 minutes which was pretty accurate as there wasn't too much to do. The cook time was 35 minutes at 400F and that was questionable to me. I love #chicken, but I hate cooking it. It definitely needs to be cooked properly or else...death. In the end the chicken cooked for 45 minutes so the oven time was only a few minutes off.
For the actual prepping of the chicken you put milk, cracker crumbs (I used plain old Safeway salted soup crackers) and cheese each into separate bowls. You dunk the chicken first into the milk, then the cheese and lastly the crumbs. Seems simple, the only problem was the milk didn't make the chicken sticky enough for the cheese to stick to so I did the milk and added the bread crumbs right afterwards and placed the chicken into the casserole dish and then I topped the chicken with the cheese. 35 minute later the chicken wasn't cooked yet, but I started on the cream sauce that was to top the chicken. You mix a can of cream of chicken soup with 2 tablespoons each of sour cream and butter. Super yummy and super creamy. For the chicken side dish I cheated a bit. I made a Side Kick instead of making a from scratch dish, garlic Alfredo spaghetti.
All in all the Pinterest recipe turned out super yummy and I'll definitely be making it again.
Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate bowls. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk…then the crackers.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan placing the cheese on top
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
8. 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.
Enjoy!
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate bowls. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk…then the crackers.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan placing the cheese on top
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
8. 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.
Enjoy!
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