May 11th, 2012

Crispy Cheddar Chicken

If you’re a food snob, you might as well leave now. This is a canned soup recipe. However, if you’d like to hear more about the only meat dish that everyone in my family gobbles up and asks for more of, stick around.

Crispy Cheddar Chicken

Even my child who doesn’t usually like meat cleans his plate when I make this Crispy Cheddar Chicken. I’m thinking it has something to do with the cheesy Ritz cracker crumb coating. Or maybe the delicious, creamy sauce.

The recipe as written makes quite a bit of crumb coating–probably enough for 6-8 chicken breasts.  So consider using extra chicken, or using less crumbs.  I’d go with extra chicken, since I never seem to make enough of this to satisfy everyone.

If you’re looking for a simple, crowd pleasing chicken dinner, then this is the recipe for you. We never have leftovers when I make this for dinner!

Crispy Cheddar Chicken

Preparation 10 min 2017-06-23T00:10:00+00:00 Cook Time 35 min 2017-06-23T00:35:00+00:00 Total Time 0:45 2017-06-23T00:45:00+00:00



    • 4 large chicken breasts
    • 1 sleeve Ritz crackers
    • 1 1/2 cups cheddar cheese, grated
    • 1 teaspoon dried parsley
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 eggs, beaten
    • 2 tablespoons milk


    • 1 (14 oz.) can cream of chicken soup
    • 2 tablespoons sour cream
    • 2 tablespoons butter
    • 1/4 cup milk


    1. Preheat oven to 400 degrees.
    2. Cut each chicken breast into 2 or 3 large chunks.
    3. In a food processor combine the Ritz crackers, grated cheese, parsely, salt and pepper. Pulse a few times to form crumbs.
    4. In a shallow dish, stir together the beaten eggs and milk. Dip the chicken pieces in the egg/milk mixture, then in the cracker crumb mixture, pressing the crumbs on to coat well.
    5. Place the coated chicken in a 9x13 pan coated with cooking spray. Spray the top of the chicken with a thin, even layer of cooking spray.
    6. Cover the pan with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
    7. To make sauce, combine the cream of chicken soup, sour cream and butter with a whisk in a medium saucepan.
    8. Cook and stir over medium high heat until the sauce hot.
    9. Stir in milk until sauce reaches desired consistency. Serve over the chicken.

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    If you love this recipe, you might also like:

    Cornbread Crusted Chicken with Jalapeno Popper Sauce


    Who Dished It Up First: Adapted from Jamie Cooks It Up



    1. Mmm, they look so crispy and fresh! I love the drizzle of sauce on them! Gah… i’m hungry…

    2. Very interesting recipe that I’ve not seen before. Chicken looks crispy … yum 🙂

    3. I have everything to make this. It looks yummY!

      Happy Mother’s Day!

    4. Looks fantastic! I am putting it on the menu for next week.

    5. This looks amazing@ Can’t wait to try it!

    6. If it’s delicious, a food snob should love it 🙂 Looking forward to trying this for my picky eater!

    7. This was amazing so delicious and easy to make 🙂

    8. Barbara Fields says:

      There are dozens of these type of “Cheddar chicken” recipes and this one is by far the best. The others leave out egg, or milk, or the fact that it is smarter to blend the ritz and the cheese together! Thank you for setting the bar a little higher!


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