Description
A buttery Ritz cracker coating with shredded cheddar bakes up golden while a creamy sauce keeps each bite saucy and comforting.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 sleeve Ritz crackers, crushed (about 1½–2 cups crushed)
- 2 cups shredded cheddar cheese (sharp or mild)
- 1/4 cup milk + extra for sauce
- 1 large egg
- Salt, to taste
- Garlic pepper, to taste (or substitute garlic powder + black pepper)
- 1 can (10 oz) cream of chicken soup
- 2 tablespoons sour cream
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Pat each chicken breast dry with paper towels.
- In a shallow bowl, combine the crushed Ritz crackers and shredded cheddar.
- In another bowl, whisk the milk and egg together, and season with salt and garlic pepper.
- Dip each chicken breast in the egg mixture, then press into the cracker-cheese mixture to coat.
- Arrange the coated breasts on the baking sheet with space between them.
- Bake for 25–30 minutes, until golden and cooked through to 165°F (74°C).
- Meanwhile, make the sauce by warming the cream of chicken soup, milk, sour cream, and butter in a saucepan over low heat.
- Let the chicken rest for 3–5 minutes, then drizzle with the creamy sauce before serving.
Notes
For gluten-free, use GF crackers. Room temperature chicken helps with even cooking.