I have a simple dinner recipe for you today.
Simple and easy and tasty and smile provoking...
an all around treasure.
I love it when smiles are provoked.
Heck. I'll take a smile from my kids even without provoking it!
It's just so much nicer when people smile instead of whine.
Do you like whining?
Not a fan, myself.
Speaking of my children...the other day we were watching a cooking show on The Food Network
and one of my kids said...
"Hey Mom, you like to cook.
Why don't you be the cooker on that show?"
My response?
"I'm pretty sure The Food Network frowns upon cookers who use cream of chicken soup. I think I'm out."
Especially since just last week three of the trial recipes I made for this little ol blog
crashed and burned in failure. I used real cream in all of them!
Cross your fingers that real cream and I can become friends soon.
I hear from the good folks on The Food Network that it's a mighty fine ingredient.
Now. Do I feel embarrassed about cooking with cream of chicken soup? Heavens no! I just bought three cases of it last month.
Should you feel embarrassed about cooking with
cream of chicken soup?
Of course not!
Are you the cooking she-rah for your family or what?
Do make food that provokes a smile?
Do your family members occasionally say things like...
"You are The Bomb, Mom. What ever you made with that trusty old cream of chicken soup is rocking my world."
I thought so.
I knew you were great!
We cream of chicken soup lovin' ladies have to stick together.
Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk...
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
You can always make your own cream of chicken soup base (dry ingredients kept in a baggy, add the liquid when you're ready to go). I've done it a few times but yes, busy mom's use canned soup too! :)
ReplyDeleteI wonder how Melba Toast would work with this recipe instead of the crackers. I use MT to make crispy chicken drumsticks often as my son eats all the other crackers in the house.
I'll have to try your recipe soon it really looks good! Anything with cheese can't go wrong.
looks and sounds yummy!! i've used ritz crackers, italian dressing and par cheese to make chicken and my girls love it so I'll have to try this! thanks!
ReplyDeleteLooks yummy. We are definitely fans of canned cream soups in this house lol.
ReplyDeleteI have to say that simple recipes often go further than the 'gourmet' --and your photography is simply beautiful. It is so beautiful, I'd try the recipe just based on that! oh- and I AM making it this week-cream soup and all !
ReplyDeleteI agree on the photography comment. Great mouth watering photo. I will definitely add this recipe to my "easy night" recipes.
ReplyDeleteUmmmm easy. YUMM! I can't wait to try this at my house!
ReplyDeleteI applaud you for using cream of chicken soup. So many blogs out there are so gourmet that we busy moms can easily get frustrated when trying to make dinner, change a diaper (wash hands), kiss a skinned knee, calm a child who has just awakened from her nap, change another diaper (wash hands), and help the toddler on the potty (wash hands again!) all while trying to get dinner on the table. Thanks for keepin' it real. Gotta love cream of chicken soup! It's a life saver.
ReplyDeleteCanned soup ROCKS! I do the homemade with cream version for 'special' occasions.. but I'm a busy mom during the week and canned soups are often helpers in my dishes!
ReplyDeleteTonight I made this but w/ a few variations:
I used the Roasted Vegetable Ritz crackers (YUM!), Monterey Jack with a bit of parmesan, and buttermilk to dip them into. I omitted the salt and pepper because the flavored crackers added tons of flavor. Instead of the creamy soup 'gravy' I opted for some JARRED (gasp! lol) garlic alfredo sauce and boiled up some Ziti pasta and slathered it over the chicken and the pasta. YUM YUM! Thanks for a great and EASY idea!
~Wendy
I'm sending you a cyber HIGH FIVE!! I just made a chicken & rice dish last night with cream of chicken soup & it was DELISH!! Can't WAIT to make this recipe too....looks super YUMMY!! Love the FABULOUS picture tutorial too, soo inspiring! Thanks for sharing :)
ReplyDeleteThis looks delicious! I love cream of chicken soup - I use it all the time! Who cares as long as it tastes good!!
ReplyDeleteWell I *was* going to make chicken pot pie for dinner tomorrow night, but now I'm making THIS!
ReplyDeleteI'd have to agree with Peklet Mom's sentiments when she said "Thanks for keepin' it real"!
I made this last night and it was really easy and very good! My husband gave it 2 thumbs up! The gravy is a must!!! Thanks for posting!
ReplyDeleteJamie, When I saw the word "Crispy" I thought hmm, must be fried. Then I saw the word Cheddar and I wondered "What the?" So I had to check it out more closely. I was so happy to see this was baked. I know it is far from low cal, but still, it's not fried! Thank you again for all your work. Also, I want to thank you for putting an option to print the recipes WITH a picture. It really helps me - I love seeing what it 'should' look like when I get done making it. You Rock.
ReplyDeleteWe tried this for dinner last night and it was a hit! I was told I should have made a double batch! lol
ReplyDeleteThanks for the great recipe! =)
Just made this recipe but instead of the sauce I made an Alfredo and served it over penne pasta! AMAZING and SUPER easy!
ReplyDeleteUsed panko bread crumbs instead of the crackers and pre-cut chicken tenderloins and it came was delicious! And I couldn't believe how easy it was. Thank you!
ReplyDeleteSounds fantastic to me!! I think I know what's for dinner tonight! Oh, and BTW, what you just did with that trusty can of cream of chicken soup? It's rocking my world! ;)
ReplyDeleteI found your recipe on Pinterest, and I made it for dinner tonight. My very picky daughter loved it! I used Roasted Vegetable Ritz (like another commenter did) and omitted the salt in the breading. Delicious! Thanks so much! I will definitely be getting lost in your blog for several hours in the near future!
ReplyDeleteI had a REALLY hard time getting my cheese to stick to the chicken. I ended up mixing the cheese with the cracker crumbs.....BUT wow was this good! My daughter said I should make this once a week (along with the delicious rice pilaf)!
ReplyDeleteI, also, had a hard time getting the cheese to stick, and mixed them but still didn't get much to stick so I spread all the leftover crumb/cheese mixture over all the chicken pieces in the pan. It was a hit. Next time I will pound the chicken though. It was too thick and dense.
DeleteSoup-er : ) tasty! I'm with Jamie though, I had a hard time getting the cheese to stick--I use skim and didn't know if the lack of fat had anything to do with that. I wisked an egg in with the milk after 2 pieces and switched to a fine grate cheese and it helped a bit. And I had a TON of cracker crumbs left. One sleeve of Ritz would have done it for me. All that being said--it was yummy and my picky people ate it up!
ReplyDeleteLooks so good that I can print the pics and eat ... LOL. Thanks for sharing this awesome recipe. I'm going to try it and the Banana Chocolate Chip muffins. I am new to your blog and now following through GFC. Hugs & Blessings.
ReplyDeletehttp://busierthansome.blogspot.com/
ReplyDeletewow!! looks so delicious! definitely in my dinner menu soon.
ReplyDeleteThis was very good! :) My sauce was very yellow though - is that normal? Yours is creamy white and much more appealing. It tasted great regardless just wonder if Imissed a step for the sauch?
ReplyDeleteThis recipe is the BEST! My kids devoured it!! I will say that I added some spices to the chicken before preparing it :) My family needs food with a a kick lol
ReplyDeleteJust tried this for the first time. (Found the recipe on Pinterest) It was SUPER yummy! A hit with my hubby and kids. This will be going on the regular dinner rotation for sure. Thanks!
ReplyDeleteJust made this and it was DELICIOUS!! thank you so much for sharing!!!
ReplyDeleteI made this the other night. SOOO good & easy!! Thank you for sharing!
ReplyDeleteI made this last night.....my husband said it was fantastic! I haven't heard that in awhile. In fact the people in his office want the recipe too, they say his leftovers.
ReplyDeleteI made this last week for my family and EVERYONE loved it. I am making it again tonight!
ReplyDeleteIts on the oven now...smells like mac and cheese and looks a m a z i ng
ReplyDeleteI made this tonight. I had to use the cheese and crackers all in one, also. It wasn't as crispy as I thought it should be, so I'll make some adjustments next time, but there will definitely be a next time. Thanks so much for a wonderful recipe!
ReplyDeleteI made this tonight! Yummy!! I used Saltine Multi grain crackers instead of the Ritz. Also used in sauce, cream of chicken reduced sodium (no MSG) in it. Light sour cream and Smart Balance instead of butter. I also added a little milk to the sauce because it was still a little thick. I recommend you try this yummy!
ReplyDeleteThis chicken looks so yummy. I'm a canned soup girl. I have made friends with cream, but cream of mushroom soup keeps the man happy. Thanks for the confidence boost. I see a lot of my favorite food bloggers doing their 100% fresh stuff, which is great and good for them if they can do that all the time, but I have a 2 year old, 7 month old and Daddy works 2 jobs so I can stay home with the kids. Needless to say, the quicker/eaier dinner can be the better.
ReplyDeleteI'm looking forward to discovering more recipes on your site!
I pinned this weeks ago but finally got around to making it and it was a HUGE hit at my house!! It was so good that my son said I should do the same thing to our turkey for Thanksgiving!! We love cream of chicken soup, btw! Thanks so much for such a yummy idea!
ReplyDeleteJust fixed this recipe tonight. It was absolutely delicious and so easy to make! The family loved it! Thank you for making "dinner" easy again.
ReplyDeleteMaking this tonight! It smells divine!! :)
ReplyDeleteVery good.
ReplyDeleteThis is seriously now a family favorite meal! I only had trouble getting my cheese to stick to the chicken, but I ended up just dumping the rest of the crackers and cheese on top of it in the dish!
ReplyDeleteMy husband would have licked the plate if he could have! The gravy was AMAZING!
This was delicious!!!!! Thinking of substituting the ritz crackers with ground up french onions. Thanks for sharing!
ReplyDeleteI'm making this next week.
ReplyDeleteI think Food Network was a lot more appealing when it was cooking for real people instead of all gourmet (nothing wrong with gourmet, but not something I can do every night) - anywho, where would Food Network be without Paula Deen, and I'm sure she wouldn't shy away from canned soup in a recipe!
This looks like perfect comfort food! I can't wait to make it! Found you via Pinterest! :)
ReplyDeleteSo, I'm making this right now... looks so good!! BUT.. I have a question: I'm making up the sauce, and after I added the can of soup I noticed the recipe calls for a 14oz can and the Campbells one I had was only 10 3/4 oz. So, I added just under half of another can of soup. Was that wrong?? It seemed really thick, so I thinned it out with some milk and a little more sour cream.
ReplyDeleteShould I have only added on can?? I didn't even know they made 14 oz cans of condensed soup.
Whitney,
ReplyDeleteIt only needs one can of cream of chicken soup. You are correct, it is a 10 ounce can that you need. There was a little typo. Thanks for making me aware of it. Hope it turned out good still!
~Jamie
Jamie, I wonder if a different soup would work? I have cheddar cheese soup in a can and cream of mushroom soup. Trying to utilize whats already in my pantry as much as I can, what do you think?
ReplyDeleteI am making this for the second time in 2 weeks. It is AMAZING.
ReplyDeleteChritine,
ReplyDeleteI would use the Cream of Mushroom. I bet it would work great. Good luck!
~Jamie
I'm not sure what went wrong. I made the recipe according to the instructions listed here, but I had a lot of trouble getting the cheese to stick. The breading never got crispy. It stayed really mushy and fell off, when i went to plate it. Suggestions? :/
ReplyDeletecooking it now. it just looked too good not to try
ReplyDeleteI got this from pintrest and I just made this, it is actually still in the oven and it looks and smells so yummy! i can't wait to try it. I will definitely post about how yummy it turns out!
ReplyDeleteAmanda,
ReplyDeleteMy first guess is that perhaps your chicken was a bit frozen in the middle when you breaded it? I've had that happen before and it does make the chicken a bit soggy as it thaws while cooking. Think that could be it?
~Jamie
I love cream of whatever is needed soup- busy & my family is gluten,corn, & soy free so I can use special cream soups...I am going to try this tonight with some gluten free adjustments. thanks for the basic plan will see if it works!
ReplyDeleteMade this tonight! It was wonderful and the family loved it! Will make again for sure ;) Thanks so much for posting this recipe.
ReplyDeleteHi Jamie,
ReplyDeleteThank you for the recipe. I was very excited about making this but mine didn't tun out like yours. I did everything exactly the way you described it but mine wasn't crispy and brown. Maybe I didn't put enough batter but even after 35 minutes with foil and 10 without foil, the crumbs were still raw/brown and not golden. A lot of it also somehow slipped to the side and the stuff on the bottom of the pan started cooking and burning. I am not sure what I did wrong :(
MM,
ReplyDeleteWas your chicken completely thawed, or was it a little bit frozen in the middle. I've had this recipe flop a bit if my chicken is still frozen in the middle. The frozen part tends to leak water throughout the dish, and the final product never gets very crispy. Might that be the trouble you had?
~Jamie
Hi, I actually read that earlier and made sure it was completely thawed so I don't think that was the problem. Should the coating be thick or thin? It just never turned brown, it was just crumbs if ritz till the very end. Thanks for your help!
ReplyDeleteI found you via Pinterest and have GOT to try this! It looks absolutely delicious!!! Something my family would really love.
ReplyDeleteMade this tonight for my boyfriend and myself! Served it over pasta, so good! VERY filling with the pasta!! Such an easy recipe, I was actually about to sit down and relax while the chicken was baking tonight, something that rarely happens in my house!! Thanks for the great recipe!
ReplyDeleteMade this tonight - tasted great! Thanks for a user-friendly, tasty, delicious recipe. My modifications only involved egg in the milk to help make the cheese stick. Thanks again!
ReplyDeleteHave all these ingredients, this is dinner tonight!
ReplyDeleteDelicious! Made this for dinner tonight. Will make a few adjustments to the breading next time I make it, but I give it 5 stars!
ReplyDeleteI made this tonight with a few adjustments. I didn't have milk so I just used egg, cheese and progresso bread crumbs (it was easier than mashing up my ritz crackers). It was so delicious!!! I've been making breaded chicken in the oven for a while and this recipe helped the flavor so much!
ReplyDelete-Angel
You had me with your defense of Cream of Chicken soup! Amen, Friend! I was raised on cream of chicken and mushroom soups and I was so disappointed to hear they aren't "cool." Still, I can't give them up!
ReplyDeleteI have added this to my menu for the month (next week because I don't think I can wait much longer than that!). Thanks for sharing. I am your newest follower!
Quick help please... no cream of chicken or mushroom on hand. I have broccoli cheese, cheddar cheese, or cream of potato....???
ReplyDeleteHi Candace,
ReplyDeleteI would go with the broccoli cheese. You may need to add a splash of milk if the sauce is too thick. Let me know how it goes.
~Jamie
I made this last night for my family. I didn't have the cream of chicken soup so I used cream of mushroom. I also do not have a food processor so I had the little one break up the Ritz in a Ziploc bag. I was able to involve her as well. It was yummy! I am definitely going to be making this again.
ReplyDeleteI just made this and it was incredible. I didn't even make the sauce as I live in Europe and cream of anything soup is hard to come by plus I'm not a fan of sour cream. It was awesome without it though. I served it with steamed broccoli and peas and it was amazing. Now I must go lick the pan..
ReplyDeleteThis recipe has been a hit amongst my family and friends. My sister-in-law made it for me, then we made it for a friend, now he's asking for the recipe. It's very tasty.
ReplyDeleteThe "print" versions of the recipe call for a 14 oz can of cream of chicken, though the post itself calls for a 10 oz can. We didn't read through the post, just printed it and took it to the store, so it caused some confusion when looking for a non-existent (at least in our area) can size. Not a huge problem, just thought you might like to fix it. :)
Thanks again for the recipe. It's great!
The title got me. I must make this for dinner Sunday. Thanks for sharing.
ReplyDeleteMade it for dinner tonight, My husband and I loved it. Thanks for a new "keeper".
ReplyDeleteI made it tonight. I found it on pinterest. I didn't have ritz so I used saltines. It didn't look as good as yours but was pretty tasty. I too had a hard time getting cheese to stick. I think next time I will make my own white sauce. The sauce was a little to thick for me. I did add milk but it was still just to thick. Thanks for sharing.
ReplyDeleteThanks for sharing this recipe. I have a growing clan with my 2 boys 12 and 14 and my daughter 9 plus my husband and myself and I am always looking for new filling and different recipes so we are not always having the same thing. This recipe was just what I was looking for. I used the Garlic Butter Ritz crackers and skipped the Cream of Chicken soup mix topping but my Clan loved it. I will definitely be making it again. Thanks for sharing :)
ReplyDeleteI love this recipe! It was a hit with everyone in my house. As an attempt to make it slightly more health conscious I used 98% fat free cream of chicken soup, fat free sour cream and whole wheat Ritz. It was so yummy! I also added a tiny bit of milk to the sauce to thin it out a little. I'm so glad I came across this, I think it will be a new staple in our house. Thanks so much!
ReplyDeleteMy store only has the condensed cream of chicken. Do I add milk to make the soup as per the instructions on the can and then add the sour cream and butter, or keep it condensed (just the can of condensed, sour cream, and butter---no milk or water)?
ReplyDeleteReese,
ReplyDeleteI used condensed soup for the recipe. You can add a bit of milk if you think it's too thick. I just make it with the condensed soup, sour cream and butter. Good luck! Hope you love it!
~Jamie
Ok great! Thanks for the quick response, I'm going to make it tonight!
ReplyDeleteThank you so much for posting pictures on step by step how to do this. I am a single gal who does soup or noodles every other day and I'd like to get more into cooking. This helps a lot and I can't wait to try it.
ReplyDeleteHi Jamie! So, I made it with the broccoli cheese soup and it was a little thick like you said. I thinned it out with some chicken broth (thank you bullion) and added just a little extra sour cream. Also rolled the chicken in egg instead of milk (stickier) and used panko instead of ritz (time crunch). Got tons of compliments! Thanks for the awesome recipe!
ReplyDeleteYum Yum Yum I want this now lol. Great blog check out my food blog.
ReplyDeletewww.thedailysmash101.blogspot.com
Have a great Day :)
Awesome recipe! Big hit with my picky eaters! I found that if you put your grated cheddar in the chopper/food processor and made it a little finer, it was easier to make it stick to the chicken.
ReplyDeleteYUMMY! I posted a link to this recipe on my blog...thru my pinterest board.
ReplyDeleteThanks!
Jennifer @ The Craft Barn
This looks amazing, perfect comfort food! I would love if you shared this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger with the most "likes", come check it out! :)
ReplyDeletehttp://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/
Sarah @ RecipeLion
I'm making this for dinner tonight! I just posted your blog on our facebook blog page. Thanks for sharing such a great meal! If you have time, I would love for you to swing by and say hello! You can even check out my recipes and see if there are any that interest you! ;)
ReplyDeletehttp://notesfromthenelsens.blogspot.com/p/recipes.html
this is AWESOME! i used boneless chicken thighs, they were perfect and so moist .... and because me and my family are gluttons for cheese and all things creamy, i added a cube of Velveeta to the sauce, it was to die for. Definitely added to my list of regulars!!!
ReplyDeleteI caught this post just in time and made this for dinner tonight. It was delish! Only I didn't use the sauce. I made mine with a side of pasta and marinara sauce. We also had sauteed spinach. YUM!
ReplyDeleteJust made this for Sunday lunch...it was delicious. I used garlic butter Ritz, only used one sleeve and that was plenty, and about half the cheese. Skipped the sauce, so we wouldn't feel so guilty! It was a hit with the family. Thanks for sharing this!
ReplyDeleteOkay....long time lurker and regular cooker from your blog here. This is an excellent and yummy recipe. It's a favorite in this house. I love it all and when I want come comfort food. This is where I turn. Thank you. And not only for this recipe but for them all. My stomach, and those of my family, are extremely happy.
ReplyDeleteThis looks ABSULUTLY AMAZING... I can not wait to make it for my Family! I just inherated a 2 yr old and a new born baby (7 Weeks old) and we are on a very tight budget! This looks Simple, Cheap, & Wonderful!
ReplyDeleteI am trying this tonight. I looks wonderful and delicious. As a mom who works 50 plus hours a week I am always grateful for a tastey quick recipe. I love cream soups and if it helps with the yum factor and the speed of dinner that is an extra bonus.
ReplyDeleteThanks again Sandy
I found this on pinterest
Going to the store now for my supplies now! I'm Making it with Chicken Flavored noodles and Sweet Peas! I have also read other comments and think I will try a few of them. Like mixing the cheese and Crackers and also pounding the Chicken to make it not so thick. MmmMmm Can't wait!
ReplyDeleteFound on Pinterest... (I'm Addicted to this website!)
Made it tonight, roommates loved it. Even my one roommate who for some reason dislikes melted cheese loved it. Thank you.
ReplyDeleteI am making this recipe for tonight. The one question I have is how does the cheese stick to the chicken before you put it in the crackers? I had to "force" the cheese on the chicken before putting in the crackers and even then, it all wanted to fall off after I put it in the pan. Am I missing something? I've been cooking for 19 years, you'd think this wouldn't be difficult! ha ha! I can't wait to taste it! I love this website and the step by step instructions for people like me!
ReplyDeleteI made this recipe, using less butter in the cream-o-chicken and fat free milk (not sure if the milk is why it took more effort to make the cheese stick). I think it turned out delicious & I will definitely make it again!! Thank you ^_^
ReplyDeleteThis was wonderful! My husband AND kids can't wait to have it again!!! That isn't "normal" at our house. (LOL) I love how easy/simple the steps were to follow. Super YUMMY! Thanks for sharing!!
ReplyDeleteI couldn't get the cheese to stick, whats the secret?
ReplyDeleteHey there anonymous,
DeleteI added some further instructions to the recipe...look to step 4 in the instructions. Hope it helps! Have a good one!
~Jamie
I don't have ritz crackers - do you think it would work w/ just bread crumbs?
ReplyDeleteThis looks delicious! Subscribed to your blog. Looking forward to more posts!
ReplyDeleteMy husband found your recipe last week, and he cooked it last night. It was absolutely delicious! Even my picky 8 year old daughter loved it. :) Can't wait to try some more of your fabulous recipes. Thanks for sharing!
ReplyDeleteI'm only 20 and don't have a ton of experience with cooking but I found this on pinterest and am going to attempt to make it tomorrow night for my boyfriend. Any suggestions of what to serve with it? Can't wait to try it! Wish me luck! :)
ReplyDeleteHi Danielle,
DeleteI hope you love the chicken. Here are a couple of ideas to serve with it.
Roasted Asparagus
http://jamiecooksitup.blogspot.com/2011/03/roasted-asparagus.html
Rice Pilaf with Almonds
http://jamiecooksitup.blogspot.com/2011/10/rice-pilaf-with-almonds.html
Good luck to you!
~Jamie
I just recently started blogging and I came across this recipe. I am cooking it right now and cannot wait to try this yummy chicken! I have posted a link on my blog for Jamie Cooks It Up!
ReplyDeleteI use cream of any type of soup a lot! I always have cans of them in my pantry. This recipe looks fantastic I will be trying it soon! :)
ReplyDeleteI am the queen of Cream of Chicken recipes... lol... great to find a new one. :D
ReplyDeleteI made this for my family last month and my family absolutely LOVED it!!! It was gone in a matter of minutes. I have this on my menu board to fix again this week! Thanks for posting this! Found you via Pinterest!
ReplyDeleteI could see people having trouble getting cheese to stick if you are using the pre shredded cheese. That stuff is coated with chemicalsthat have anticaking agents in it. That means it won't stick. Use fresh cheddar and grate it yourself and pat it on. That is what I did and it stuck on just fine. I think the Kraft cheddar is a moistercheese than most so try that too. I loved this recipe and I did not alter it at all. Thank you for a new family favorite!
ReplyDeleteMade this tonight and it was a huge hit! I found the milk made it harder for the cheese to stick. I stopped using the milk halfway through and also started putting cheese only on the top, because the cheese on the bottom caused the chicken to stick to the foil-lined pan I used.
ReplyDeleteI used whole wheat Ritz crackers so I could pretend this was really healthy. :) Thanks for sharing!
Oh, and forgot the most important part--I didn't make the sauce. The chicken was delicious and lighter without it!
ReplyDeleteJamie,
ReplyDeleteCan I use mozzarella cheese instead of cheddar? will it make a big difference?
Thanks for the help! Saw your recipe via Pinterest!
-Alicia
Alicia,
ReplyDeleteIt might be just okay with mozzarella. You need a cheese that has a bit more bite to it, like the cheddar or perhaps Parmesan. However, I haven't ever tried it with mozzarella and it may be great. Let me know if you give it a go.
Thanks!
~Jamie
Thank you Jamie!! I'll let you know how it goes!! Thanks for the help!
ReplyDeleteAlicia
I just wanted to say thank you for the recipe! I've made it a few times and it's absolutely delicious. I've posted this link on my Pinterest board, as well as my facebook page.
ReplyDeleteThanks again!! YUM-O!
I just made this for dinner and it was delicious! My two-year-old usually doesn't eat chicken, and not only did he eat tons of this, he even ate broccoli dipped in the sauce! My husband loved it too, especially the crusty cheesy bits at the edges. The only changes I made were that I pounded the chicken pieces a little flatter and I cooked them on a foil-lined rimmed baking sheet instead of in a baking dish. I didn't have parsley flakes, so I garnished the finished dish with fresh parsley. Amazing recipe!
ReplyDeleteMade this tonight! Changed it a bit. Dipped chicken in ranch instead of milk. Also used some garlic and herb wheat crackers. Turned out amazing!!!
ReplyDeleteDelicious!! My three picky eaters loved the chicken AND the sauce. Amazing for all of them to agree on food if it doesn't come from McDonald's. Hubby loved it, too. Thanks for the great recipe. Keep 'em coming'!! From "trying to be a better cook"....
ReplyDeleteI made this for dinner tonight. (Substitued frozen tenderloins.) My kids asked for seconds, they thanked me for dinner, it was YUUUUMMMMYY!! Thanks so much for sharing & helping me look like the BEST! MOM! EVER!
ReplyDeleteTry Nestle's Table Cream - it comes in a can and is either with the other can milks or in the Spanish food section - mixed with some bouillon powder or chicken soup base. It doesn't break like fresh cream can. Depending on what you are making you may need two cans. HTH
ReplyDeleteThis looks really great! We may try it out we this week!
ReplyDeleteLooks yummy!! Love the fact that you are using cream of chicken soup. Both of my kids love that. I will be trying this tonight, Thanks!!
ReplyDeletemade this tonight, it was delicious and the entire (very picky) family liked it! thanks for sharing!
ReplyDeleteI made this last night and it was delicious! Thanks!
ReplyDeleteHello, I am new to cooking and this is a dumb question but is the t teaspoon and T tablespoon? this is what I'm assuming. thank you!
ReplyDeleteAnonymous,
ReplyDeleteYes, you are correct. T for tablespoon and t for teaspoon. Good luck!
~Jamie
I saw this recipe on Pinterest and made it according to the directions. It was delicious!!! Was just as tasty the next day as leftovers
ReplyDeleteI just made this tonight and the whole family LOVED it. I have a picky husband and 2 kids with wide ranging allergies so its hard to find meals I can make. This is definately going to be a go-to dinner around here from now on! Cant wait to try some of your other stuff. Thank you! Thank God for Pinterest too!!!
ReplyDeleteMade this tonight - SO good! Even my super picky husband liked it. Thank you!!
ReplyDeleteMade it tonight with homemade mashed potatoes, corn bread and green beans. My son said it was the best dinner he's had in a long time. Question though, about how many calories per serving if following your recipe exactly?
ReplyDeleteYUM!! Found this recipe link on Pinterest ... my family LOVED it!! Thanks so much!! I blogged (and linked) a little shout-out for you!! http://aprilbaker23.blogspot.com/2012/02/recipe-of-week.html
ReplyDelete:o)