Crispy Cheddar Chicken sounded like the name of a meal that my kids would like. I had seen it on Pinterest and wanted to give it a shot. It was an easy recipe, and I already had everything at home, so it was a no-brainer for dinner.
See, I told you that you probably have everything already 🙂 The original recipe called for parsley, and I was about out of dried, so I used dill instead.
Cut up the chicken into chunks. You could also pound out the chicken so that it was thinner, either way you just don’t want a huge thick piece of chicken.
If you have kids, grab them and toss 2 sleeves of Ritz Crackers into a bag and let them crush them. Or add them to a food processor, and crush them fine.
Get three bowls in an assembly line. One with milk, cheddar cheese and the last the Ritz Crackers. Dip the chicken into the milk, then into the cheese and finally into the crackers. The cheese has a hard time sticking, I just pressed it on and held a little of it on as I dipped it into the crackers. I also added a little of the cheese on the top when it was going in the oven.
Position all the coated chicken in a greased 9×13 pan. Cover and bake for 40 minutes and then remove the cover and bake 10 more minutes.
Right before the chicken is done, make the sauce for the top. Add a can of cream of chicken soup to a pan with 2T butter, 2T sour cream, dill and heat it up. Don’t boil or you will curdle the cream cheese. When the chicken is done serve with the cream sauce.