Description
Crispy Cheddar Chicken is a comforting and easy-to-make dish featuring tender, juicy chicken breasts topped with a creamy cheddar and crushed cracker crust. Perfect for a family dinner, this recipe combines simple ingredients like sour cream, sharp cheddar cheese, and Ritz crackers to create a golden, crispy topping baked to perfection.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts
Creamy Topping
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup milk
- 2 tablespoons chopped parsley (for garnish)
Cracker Topping
- 1 cup crushed Ritz crackers
- 4 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Prepare the Chicken: Place the boneless, skinless chicken breasts in a baking dish, ensuring they’re spread out evenly for thorough cooking.
- Make Creamy Mixture: In a bowl, combine sour cream, shredded sharp cheddar cheese, cream of chicken soup, and milk. Mix well to create a smooth, creamy sauce.
- Coat Chicken: Pour the creamy mixture over the chicken breasts, covering them completely to keep them moist and flavorful during baking.
- Prepare Cracker Topping: In a separate bowl, mix the crushed Ritz crackers with melted butter until the crumbs are evenly coated.
- Add Cracker Topping: Sprinkle the buttery cracker mixture evenly over the creamy sauce layer on top of the chicken to form a crispy crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, until the chicken is cooked through and the topping is golden brown and crispy.
- Garnish and Serve: Remove the dish from the oven, sprinkle chopped parsley on top for freshness, and serve warm.
Notes
- For extra flavor, season the chicken breasts with salt and pepper before adding the creamy mixture.
- To reduce calories, substitute sour cream with Greek yogurt.
- If preferred, use gluten-free crackers to make this recipe gluten-free friendly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in the refrigerator for up to 3 days.
