This Crispy Cheddar Chicken is baked chicken coated in sour cream, cheese and ritz cracker crumbs and topped with a delicious, creamy sauce – it’s our new go-to dinner recipe!
What people says about this recipe?
Kaitlin Hensley; Delicious variation as opposed to bland chicken. Not something we make ALL of the time, but definitely a great recipe nonetheless. We did half the recipe since it is just my husband and I. Worked perfectly!
Katelin Pennington; Family favorite! Although I would dip the chicken in the sour cream first, then the crackers, and last the cheese. Mine were super cheesy, just not coated enough in crackers. Still a great/cheap recipe!
Kaitlin Cowley; I’ve made this twice now and love it! Haven’t tried the sauce yet, but the second time we found that adding more crackers and cheese than what it calls for makes it taste better. It adds more flavor and texture.
debbie jett; I made this chicken a couple of weeks ago. Plan to have it again tonight. The last time I added 2 T. Ranch dressing mix to the sour cream. Gave it an extra kick. Now I’m thinking of using mayo instead of sour cream. And I didn’t cook it quite as long as recipe calls for.
Elizabeth Ingleright Morgan; Very tasty! Added some Italian seasoning, garlic powder, and onion powder to the crackers, used cream of chicken with herbs instead of plain cream of chicken, and also added a little cream cheese to the sauce. Will make again!
Jerree Sharpe; It was amazing. I added the salt and pepper to the chicken and not the cracker mixture to ensure that the chicken was seasoned and good. 5 stars.
Carie Carman; Delicious. Great flavor, and the chicken was very tender. Mine did not need to be cooked the full time in the recipe. This is a 5 star recipe for flavor and ease. We are already looking forward to having them again.
Jasmine Siragusa; AMAZING RECIPE! I used cheese its (one of the duo packages) instead of Ritz. Will definitely be doing this again soon. To anybody else that’s worried about everything falling off while cooking, make sure you rinse and completely DRY the chicken before putting anything else on it. And I mean REALLY dry it. Smash it between paper towels, if need be. I also used the thick/large breast pieces whole and didn’t have a problem with the cooking time.
It was also so tender to the point I didn’t even need to use a knife. Covered with cheese before the cheese its. Can’t remember the order the recipe had, but the cheese sticks better if it’s done before the crackers. Recipe is full of flavor.