Small Town Christmas

Small Town Christmas

Tuesday, February 28, 2012

Winner, Winner, Chicken Dinner!


This chicken dinner was a winner.

Jill found the recipe on Pinterest. We collaborated on making it when I was at Jill and Eric's a few weeks ago. I haven't figured out how Pinterest works for sure, but I'm fairly confident Crispy Cheddar Chicken will stay pinned on Jill's board so she can make it again. (And I'm trying to figure out whether I want to switch to the Facebook timeline so I can be on Pinterest, too. Any thoughts? I'm admittedly change challenged.)

Randy prefers beef. It's "What's for dinner," you know. But he did think this recipe was good ... for chicken.

By the way, do you know where the phrase, "Winner, winner, chicken dinner!" comes from? Years ago, every Las Vegas casino had a 3-piece chicken dinner with potato and veggie for $1.79. A standard bet back then was $2.00, hence when you won a bet you had enough for a chicken dinner. So now you know the rest of the story.

Enjoy!

Crispy Cheddar Chicken
Recipe from the blog, Jamie Cooks It Up!
4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup milk
3 cups Cheddar cheese, grated
1 tsp. dried parsley

Sauce:
1 14-ounce can cream of chicken soup
2 tbsp. sour cream
2 tbsp. butter

Cut each chicken breast into 3 large chunks. In a small food processor grind up the Ritz crackers. (Or use a rolling pin.)

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken. Cover the pan with 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.

For sauce: 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. (The photo doesn't show the sauce. We did make it, but my photos didn't turn out. It made a good topping for both the chicken and the potatoes.)

(If you want step-by-step photos of the process and beautiful photos, click on the Jamie Cooks It Up! link right under the name of the recipe.)

Notes: I had a lot of cracker crumbs leftover. You may want to try the recipe with just 1 to 1 1/2 sleeves of crackers. Same goes for the cheese. Start with 2 cups of cheese and then add more to the bowl, if needed. Once the raw chicken has touched the cheese, you have to throw out anything that's left.

Time: 15 minute prep + 45 minutes baking
Yield: 7 servings

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I'm linked today to several food blog hops. Check them out at Made from Scratch Tuesday at Mess Hall to Bistro; Tempt My Tummy Tuesday at Blessed with Grace; Two Maids A Milking Tuesday recipe link; and at Naptime Creations.

2 comments:

  1. This sounds yummy - I bet I could even get my super picky kids to eat it!

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    Replies
    1. It's definitely kid-friendly! Thanks for stopping by and taking time to comment!

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