In an effort to keep the promise I made to myself that I would actually make the things I pin, I made this dish for dinner last night. I figure if I make something I pinned at least once a week, the hundreds of pins I have (and time spent drooling and wishing) was not in vain.
This gem is from Jamie Cooks It Up! I didn’t have all the ingredients she uses, so I made things work with what I had. But this dinner is super delicious and Mike gave it two very enthusiastic thumbs up. After the success I had with this dish, I’m sure I’ll be trying out more of her “family friendly recipes just waiting to put a smile on your face!” Thanks for a new family favorite Jamie.
The other thing I loved about this post is that it gave me a confidence boost. I don’t always go the canned soup route, but sometimes it’s just easier or it’s how my boys like the recipe I’m making. I’ve never felt guilty over doing this, but many food bloggers cook from scratch or fresh almost, if not, all the time. That’s just not always practical in my house. I was relieved to see another blogger who cooks like me. She doesn’t feel bad about her love for cream of chicken soup and is proud that she can cook delicious food for her family in a way that works best for her.
- 3 chicken breasts
- 1 sleeve Town House crackers
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup milk
- 1 cup cheddar cheese, grated
- 1½ teaspoons dried parsley
- 1-14 oz can cheddar cheese soup
- 3 tablespoons sour cream
- 2 tablespoons butter
- ¼ cup milk
- Salt & pepper, to taste
- Spray a 9″ x 13″ baking pan with non-stick cooking spray and preheat oven to 400 degrees F.
- Cut each chicken breast into 3 or 4 large chunks.
- Place crackers in a Ziploc bag and smash until they become fine crumbs.
- Pout ⅓ cup milk into a bowl. In another bowl, combine cracker crumbs, salt and pepper. Mix in cheese, until well combined.
- Dip each piece of chicken into the milk and then into the cheese & cracker mixture. You will need to press the cracker mix onto the chicken to help it stick.
- Lay the chicken pieces in the prepared pan. Sprinkle with dried parsley.
- Cover pan with tin foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
- In a medium sized sauce pan melt butter. When butter is melted add in ¾ can of the cheddar soup, sour cream and milk; combine with a whisk. Stir sauce over medium high heat until the sauce is nice and hot. Add salt and pepper to taste. If the sauce seems too thick, add in more milk a little at a time. Whisk after each addition. Add more milk until desired consistency is reached.
- Serve over the chicken.