Crispy Cheddar Chicken

I have a basic supper formula for you today. Basic and simple and delectable and grin inciting… an overall fortune. I love it when grins are incited. Hell. I'll take a grin from my children even without inciting it! It's simply so a lot more pleasant when individuals grin rather than whimper.

 

Presently. Do I feel humiliated about cooking with cream of chicken soup? Sky no! I just purchased three instances of it a month ago.

Should you feel humiliated about cooking with

 

cream of chicken soup? It is safe to say that you are the cooking she-rah for your family for sure?

Do make food that incites a grin?

Do your relatives once in a while make statements like…

"You are The Bomb, Mom. What ever you made with that trusty old cream of chicken soup is shaking my reality."

 

I suspected as much. I realized you were extraordinary! We cream of chicken soup lovin' women need to stay together.

 

 

Ingredients

Chicken:

• 2 sleeves Ritz crackers
• 4 large chicken breasts
• 3 C cheddar cheese, grated
• 1 t dried parsley
• 1/8 t pepper
• 1/4 t salt
• 1/2 C milk

Sauce:

• T sour cream
• 10 ounce can cream of chicken soup
• T butter

 

Instructions

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. 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.
4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. 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.
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.

 

 

 

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