This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

I had a fabulous weekend attending a snap conference with some of my favorite blog friends. We had so much fun attending classes and staying up late sharing ideas with each other. I learned a lot this weekend and I hope that I can continue to grow as a blogger! I had such a busy weekend and Mondays are always a struggle for me. I like to be able to make something quick and easy. This turned out fantastic and my 9 year old said that it was one of the best things that I have made. I loved how the Ritz crackers gave it a delicious crunch and the cream sauce on top was amazing. This is definitely a meal that will please the family and everyone will love.

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I loved how easy and delicious this was and it was probably one of the best things that we had. I was going to add 1/4 cheddar cheese to the sauce but I forgot. I may try to do that next time because we will be making this again and again!

Pin this now to find it later

Pin It

Crispy Cheddar Chicken

By: Alyssa Rivers
I loved how the Ritz crackers gave it a delicious crunch and the cream sauce on top was amazing. This is definitely a meal that will please the family and everyone will love.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 Servings

Ingredients 

Crispy Cheddar Chicken

Cream Sauce:

Instructions 

  • Cut each chicken breast into 3 large chunks. Set aside. In a food processor (or I put mine in a big ziplock bag and used a rolling pin), grind up the ritz crackers.
  • In 3 small pans, divide the milk, cheese, and cracker crumbs into each pan. Add the salt and pepper to the Ritz cracker crumbs.
  • Dip chicken first in the milk pan, then roll in the cheese, pressing cheese into the chicken breast, and lastly roll the chicken into the cracker crumbs.
  • Spray a 9x13 pan with cooking spray and place the chicken into the pan. Lastly sprinkle the top of the coated chicken with the dried parsley.
  • Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
  • While the chicken is baking, in a medium saucepan, whisk together the cream of chicken soup, butter and sour cream until heated through.
  • Once chicken is done, serve the cream sauce over the chicken.

Nutrition

Calories: 501kcalCarbohydrates: 6gProtein: 48gFat: 31gSaturated Fat: 17gCholesterol: 174mgSodium: 1028mgPotassium: 665mgSugar: 2gVitamin A: 880IUVitamin C: 2mgCalcium: 449mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
You might also enjoy:
Stay up to date with The Recipe Critic!

Facebook | Pinterest | Twitter | Google +

16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. tried this last night and it was so perfectly delicious but it wasn’t crispy! Kinda soggy! Any suggestions on getting it crispy? I followed the directions to a t and I’m a pretty good cook so I don’t think it was anything I did lol

    1. We are just now making this. I read elsewhere that if you put an egg in with the milk it helps it all stick together, and you should mix the cheese and the Ritz together instead of dipping them separately.

      I guess we will find out how that works shortly!

  2. Great recipe! I am heading out the door to go grocery shopping and I am going to pick up the ingredients to try this!