Recipe Box: Crispy Cheddar Chicken

I am not a gourmet chef, but in my 8-almost-9 years of marriage, I like to think I've learned a thing or two. One of those things is to find recipes that include things I usually keep on hand, so it is easier to whip them up when it's time for dinner. Meal planning? This is real life, sister! If you're a real-life cook, this recipe is for you!

Ingredients:

Chicken tenderloins (or chicken breasts cut into smaller pieces)

1-2 sleeves of Ritz crackers, crushed

1/2 cup milk

3 cups shredded cheddar cheese

Salt

Pepper

For the sauce:

Cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Preheat your oven to 400 degrees.

If you decide to use chicken tenderloins, it is easier, but if you have chicken breasts on hand, just cut them into three smaller pieces (not as pretty, but just go with it). Crush the Ritz crackers in the sleeve (a good outlet for aggression) or with a food processor (less fun). 

In three bowls or containers, set up your assembly line: milk first, then cheese, then crackers (go ahead and salt and pepper the cracker crumbs at this step). Dip each tenderloin or piece of chicken into the milk, then roll it in the cheese. Just warning you, the cheese will not stick. Other recipes kind of imply that it will. It won't. Just pile it on and do the best you can. Then roll it in the crackers. Put each piece in a foil-lined pan, and then sprinkle some more cracker crumbs on it, because it's probably still looking pretty bare. Repeat with the rest of the chicken.

Cover pan with foil and cook for 35 minutes or until the chicken is done.

A few minutes before serving, you can whip up the sauce. Simply mix your cream of chicken soup, sour cream, and butter in a saucepan and let it all simmer and melt together. When you plate the chicken, top it with this creamy sauce. It's delicious!

Enjoy!

Sara Grace