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Crispy Cheddar Chicken Yummy


5 large boneless skinless chicken breasts
1-1 1/3 sleeve(s) buttery (ritz) crackers
1/2 cup milk
3 cups grated shredded cheddar cheese (approx)
Salt and pepper to taste
1 tsp dried parsley
Sauce cream of chicken soup (recipe below)


cut each chicken breast into 4 large chunks
In a food processor process crackers into fine crumbs
pour milk cheese and crackers in to 4 separate bowls mix salt and pepper into cracker crumbs
dip each chunk of chicken on the milk then cheese then the crumbs (during this process cheese will fall of the chicken and end up all in the crumbs don't worry about it It's all good)
put into a greased 10 x 12 baking dish
once all the chicken is in the dish sprinkle parsley over it
cover with foil and bake in an oven preheated to 400 degrees for 40 minutes remove the foil and bake an additional 15 minutes
serve hot with cream of chicken soup (I usually make the soup while the chicken bakes the last 15 minutes of baking is just the right amount of time)
homemade cream of chicken soup
you need 
4 tbsp  flour (+ more if needed)
4 tbsp  butter
1/2 cup chicken broth
1/2 cup milk (I use SkimPlus)
salt and pepper to taste

how to make

melt butter in a medium saucepan over medium low heat
once melted whisk in flour until smooth and bubbly
remove from heat and whisk in the chicken broth and milk
return saucepan to heat and bring to a gentle boil whisking constantly until the soup thickens (If after awhile it seems to not be thickening enough stir in a little more flour)
turn off heat and add salt and pepper to taste
use immediately or store in refrigerator until later

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