Crispy Cheddar Chicken

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

Recipe from adapted from Jamie cookes it up via What's Cookin' Chicago via Pinterest

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers, I used seasoned bread crumbs since that's what I had.

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

black pepper to taste.

1. Cut each chicken breast into 3 large chunks
2. Grind up ritz crackers in food processor or just go walk to the panty and get some bread crumbs.
3. Pour milk, chees and cracker/bread crumbs into 3 separate pans.   Season the bread crumbs with salt and pepper.
4. Line a pan with tin foil or spray with oil.
5. Dip Chicken into milk, then cheese.  You will have to press the cheese into the chicken with your fingers and some will fall off when you dip the chicken into the crumbs. 
6. Then place in preped pan.
7. By the time you dip all the chicken into the crumbs, it will be full of cheese....Feel free to put that anywhere you think the chicken could use it!
8. Sprinkle parsley over pan of chicken.
9. Cover and back at 400 for 35 min.  Remove cover and bake 10 more minutes.
10. In pan, combine soup, sour cream and butter.   Whisk over med high heat till hot.
11. Serve over chicken!

Comments on original recipe suggested 

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! 

Use parm cheese, mix egg with milk, pound chicken to even size thickness...

Hilda Padron's Chicken and Rice

In my last ward, (Killeen 3rd!) I met a wonderful woman named Hilda Padron.   She brought this dish over when I was sick and then showed me how to make it.   It was the first time I had ever fried rice!   But all being said and done, this is a pretty versitile and thrify recipe...freezes okay too.

Hilda Padron's Chicken and Rice

All measurements are approximate

• 1 1/2 cups rice
• 3 1/2 cups water
• 1 Tablespoon tomato bouilion (in Mexican isle)
• 5 drumsticks or leftover chicken/turkey, cooked and shredded
• 2 cups frozen mixed veggies, cooked and drained (or fresh, chopped and cooked)
• Mayonaise
• Cheese, Monterey Jack or Cheddar

Fry rice in pan till all grains are white.  Add water, bring to boil and simmer.   Add tomato bouilion.  The rice will be done when the water is gone and the rice cracks in the middle (add more water as needed)

Mix shredded chicken, drained veggies with just enough mayo to coat.  

In 8x10 pan or 2 loaf pans, layer rice, cheese, then chicken mixture, cheese and more rice...you can add more cheese on top just becuase cheese is good!

Cover and bake in 350 degree oven for 25 minutes, till cheese is melted.