Crispy Cheddar Chicken


  • 2 lbs boneless skinless chicken tenders or breasts
  • 2 sleeves butter crackers, such as Ritz
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cheddar cheese, grated
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 2 tablespoons milk
  • 2 eggs, beaten
  • For the sauce:
  • 1 can cream of chicken soup
  • 2 tablespoons sour cream
  • 2 tablespoons butter
  • Milk, as needed


Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

If using chicken breasts, cut each breast into 2 or 3 large pieces.

In a food processor, pulse crackers, cheese, salt, pepper, garlic powder, and parsley until fine crumbs are formed.

In a shallow bowl, whisk together the eggs and milk. Place cracker/cheese mixture in a separate shallow bowl.

Dredge the chicken pieces in the egg mixture, then in the cracker mixture, pressing in crumbs to coat well.

Place chicken in prepared pan and spray with a thin layer of cooking spray. Cover dish with foil and bake for 20 minutes. Remove foil and bake until chicken is golden brown and crispy, 10 minutes more.

Meanwhile, make the sauce: In a medium saucepan, stir together chicken soup, sour cream, and butter, over medium-high heat. Add milk by the tablespoon until desired consistency is reached.

Serve over chicken and enjoy!

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