Crispy Cheddar Chicken
4 large, boneless, skinless chicken breasts
1-1 1/2 sleeve(s) buttery (Ritz) crackers
1/2 cup milk
2 cups grated/shredded cheddar cheese (approx.)
Salt and pepper to taste
1 tsp. dried parsley
Sauce~Cream of Chicken Soup (recipe below)
How to Make It:
Cut each chicken breast into 3 large chunks.
In a food processor, process crackers into fine crumbs.
Pour milk, cheese, and crackers in to 3 separate bowls. Mix salt and pepper into cracker crumbs.
Dip each chunk of chicken on the milk, then cheese, then the crumbs. (During this process, cheese will fall of the chicken, and end up all in the crumbs. Don’t worry about it. It’s all good.)
Put into a greased 9 x 13 baking dish.
Once all the chicken is in the dish, sprinkle parsley over it.
Cover with foil and bake in an oven preheated to 400 degrees, for 35 minutes. Remove the foil and bake an additional 10 minutes.
Serve hot with cream of chicken soup. (I usually make the soup while the chicken bakes–the last 10 minutes of baking is just the right amount of time.)
Homemade Cream of Chicken Soup
You need :
3 tbsp. flour (+ more if needed)
3 tbsp. butter
1/2 cup chicken broth
1/2 cup milk (I use SkimPlus)
Salt and pepper to taste.
How to make:
Melt butter in a medium saucepan over medium-low heat.
Once melted, whisk in flour until smooth and bubbly.
Remove from heat and whisk in the chicken broth and milk.
Return saucepan to heat and bring to a gentle boil, whisking constantly, until the soup thickens. (If after awhile, it seems to not be thickening enough, stir in a little more flour.)
Turn off heat, and add salt and pepper to taste.
Use immediately or store in refrigerator until later.