Oven Baked Cheddar Chicken
- Servings : 7
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
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- 4 large skinless and boneless chicke breasts,chunked
- 2 sleeves Ritz crackers
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) milk
- 3 cups grated cheddar cheese
- 1 teaspoon dried parsley
- For Sauce:10 oz (300 ml) can cream of chicken soup
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter
In a food processor,grind Ritz crackers.
Divide the milk, cheese and cracker crumbs into 3 separate small pans.
In a small mixing bowl,combine salt and black pepper. Stir into he cracker crumbs and stir the mixture around to combine.
Dip chicken into the milk,then the cheese. Using a fingers,press the cheese into the chicken. Press the cheesy chicken into the cracker crumbs and press it in.
Spray baking sheet with nonstick cooking spray. Sprinkle dried parsley over chicken. Place chunked chicken in one layer on a greased baking sheet. Cover with aluminum foil.
Preheat your oven to 400 F (200 C). Bake in preheated oven for 35 minutes. Remove aluminum foil and bake for a further 10 minutes.
Meanwhile,in a saucepan,combine cream of chicken soup, sour cream and butter. Whisk well. Cook,stirring,over medium-high heat until hot. Serve sauce over baked chicken.