Crispy Cheddar Chicken with Angel Hair Pasta
Ingredients:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
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. Cut each chicken breast into 3 large chunks.
2. In a ziplock bag, smash up the ritz crackers.
3. Pour the milk, cheese into 2 separate containers and leave cracker crumbs in ziplock bag.
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, thats ok.
Drop the cheesy chicken into the
cracker crumbs and press it in. By the time you are coating the last
piece of chicken, the bag you are using for the crumbs will be full of
cheese. Its all good. Once the cheese melts in the oven it
will adhere nicely to the crumbs and the crackers.
5. Spray a 9×13 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 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.
We placed the chicken and sauce on a bed of buttered angel hair pasta. It was yummmmmy! The crackers can be replaced with corn flakes for the same kind of crunch. Also, the parsley can be traded out for dried Italian seasoning flakes.
