Y’all, I have a delicious Try It for you today!
I’ve been trying to figure out new meals–mostly because I’m tired of the same ole, same ole–and I feel like I may have found a new meal to break us out of our dinner rut!
You’ll actually be making two different parts to this recipe, the coating for the chicken and the sauce for the chicken.
For the coating you’ll need:
2 chicken breasts (the recipe calls for 4, but since it was only Huff the Hubs and I eating it, I used 2)
1 sleeve Roasted Vegetable flavor Ritz crackers, crushed (I only used half a sleeve since there were only two chicken breasts)
1/4 cup milk
1 large egg
2 cups shredded cheddar cheese
And for the sauce, you’ll need:
10 ounce can cream of chicken soup
1/4 cup milk
2 tablespoons sour cream
2 tablespoons butter
Preheat your oven to 400. Spray a baking pan with non-stick spray. Whisk the egg and milk. Pour your crushed crackers into a shallow dish. Pour your cheese into another dish.
Salt and pepper the chicken. Then, dip the chicken into the egg mixture, then the crumbs, and then the cheese. Place your chicken in the baking pan and pop it in the oven for about 30 minutes. (I also sprinkled cheese over the tops of the chicken after I placed them in the pan, just to make sure it was really cheesy.)
While the chicken is cooking, make the sauce.
Melt the butter in a pot and then add the soup, sour cream, and milk. Whisk until well-mixed and warmed throughout.
When the chicken is done, serve with sauce poured over the top.
Y’all, this dish was the bomb-diggity! Dang, it was so good! I was super sad (and so was HtH) that I didn’t make extra chicken breasts of it. He and I both really wanted leftovers!
Have you ever tried this before? What did you think? Share in the comments below!