Crispy Cheddar Chicken

17 Jul
Crispy Cheddar Chicken

Have you ever read one of those segments in a magazine where two people who wore the same outfit get compared? It’s a “Who wore it better” segment. Don’t worry I am not turning this into a fashion blog. This is is a “who cooked it better” segement. At least for the Crispy Cheddar Chicken recipe I am sharing today.

The Hubs has been seeming interested, if only a bit, in meal planning and suggesting things to make, like Chicken Satay with Peanut Sauce. I came home to an amazingly delicious chicken dish one evening. I loved it. The flavors were great and it had great crunch and a tasty sauce; trifecta. While I didn’t directly ask for the recipe I did ask what was in it. He was a bit secretive but did tell me that it had crackers and cheese.

First, I started searching for something that had the type of crackers he used in combination with cheese. Eventually I found several recipes that looked like they might be what he made and a couple of weeks after he made his Crispy Cheddar Chicken I made mine. As soon as I took it out of the oven I could tell that mine was not quite the same.

Although I wanted to get everyone’s opinion I had not announced ahead of time what I was making for dinner. When The Hubs came into the kitchen he looked at dinner, looked at me, and said “copycat”. At least it looked similar enough that he knew that it was Crispy Cheddar Chicken.

D4 was not home so it was just The Hubs, D3, and me. It was quite tasty. My coating was definitely not as good as his. The sauce was awesome. D3 ate hers happily. The Hubs did not say that it wasn’t as good, so finally I said it. He just grinned and kept eating.

The final verdict on “who cooked it better” came down to D3. She agreed that The Hubs, or Dad as she calls him, made a better version of the Crispy Cheddar Chicken.

The Hubs and I have different styles of cooking. While I ordinarily stay away from using processed foods like canned soups he does not. I made the recipe using the canned soup but would make my own sauce next time.

This is the recipe that I made. If I ever decide to ask for his version I will compare them. Honestly, what I should do is just ask him to make it when I want it again.

Have you ever made a dish that someone else made only to find that they made it better?

Crispy Cheddar Chicken

  • 2 large chicken breasts (butterflied)
  • 2 sleeves butter crackers (Hi-hos or Ritz)
  • 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 cup whole milk
  • 3 cups cheddar cheese (grated)
  • 1 teaspoon dried parsley
  • Sauce:
  • 1 10 ounce can cream of chicken soup
  • 2 tablespoon sour cream
  • 2 tablespoon butter
  1. Preheat oven to 375 degrees.
  2. Spray a 9×13 baking pan or casserole with non-stick cooking spray.
  3. Crush crackers in food processor or by using a rolling pin. Add salt and pepper. Mix to combine.
  4. Cut each chicken breast into 3 large pieces.
  5. Into separate shallow pans pour the milk, cheese and cracker crumbs.
  6. Dip each piece of chicken into the milk and then the cheese.
  7. Press the cheese into the chicken with your fingers.
  8. Next, press the coated chicken into the cracker crumbs and press it in.
  9. Lay the chicken inside the prepared baking pan.
  10. Sprinkle the parsley over the chicken.
  11. Cover the pan with aluminum foil and bake in preheated oven for 35 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
  13. In a medium sized sauce pan combine the can of soup, sour cream and butter. Stir over medium heat until the sauce is smooth and heated through. Serve over the chicken.

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Posted by on July 17, 2018 in Dinner Recipes


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