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Crispy Cheddar Chicken Recipe

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This recipe for Crispy Cheddar Chicken, by , is from My Family Tree of Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Renee Willoughby


9x13 baking dish

small sauce pan

3 separate small pans or dishes

4 large chicken breasts (I prefer skinless)

2 regular size sleeve of Ritz Crackers

salt and pepper to taste

cup milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Non stick cooking spray


1 10 ounce can of cream of chicken soup

2 Tablespoon sour cream

2 Tablespoons butter

Preheat oven to 400

Cut each chicken breast into 3 large chunks

In a small food processor grind up crackers

Pour the milk, chesse and cracker crumbs into 3 separate small pans or dishes. Toss the salt and pepper into the cracker crumbs and stir together.

Dip each piece of chicken into the milk and then grated cheese. Press the cheese into the chicken as best you can. Some may fall off and that's okay. Then press the cheesy chicken into the cracker crumbs. The dish you are using for the crumbs will be full of cheese in it. Don't be upset. Once the cheese melts in the oven, it will adhere nicely to the crumbs.

Spray baking dish with cooking spray and place chicken inside the dish. Sprinkle parsley flakes over the chicken.

Cover pan with foil. Bake for 35 minutes, Remove tin foil from the dish and bake 10 minutess longer or until the edges of the ckicken are golden brown and crispy.

Into a medium sized sauce pan, combine the cream of chicken soup, sour cream, and butter with a wisk. Stir over medium high heat until the sauce is nice and hot. Serve over the chicken.

Personal Notes:
Personal Notes:
This makes a good freezer meal. Assemble chicken according to recipe instructions, but don't bake it. Cover pan tightly with foil and freeze. When you are ready to use it, let it thaw completely and then bake at 400 for 35 minutes. It is best to make the sauce fresh when you are ready to eat.




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