Crispy Cheddar Chicken Bake

 

Oh how I love this recipe.  I make it often because it's such a big hit around here.  Crispy and oh so tender chicken layered in cheese and then covered in crispy delicious buttered crackers.  Then a quick and easy to make gravy to add that country touch.  This is a keeper my friends...you will make it often!

Crispy Cheddar Chicken Bake

8-10 chicken tenders

2 sleeves Ritz crackers

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon garlic salt

1/2 cup sour cream

1 large egg

3 cups cheddar cheese, grated

3 teaspoons dried parsley, divided

 

 

 

 

 

 

 

 

 

 

 

 

Set up your work station with three shallow bowls for dredging.  In one bowl add your crushed Ritz Crackers.  In the second bowl add your sour cream.  In the third bowl add your shredded cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Add your egg to the sour cream and whisk until combined.  Add salt, pepper, garlic salt and garlic powder to your crushed crackers.

 

 

 

 

 

 

 

 

 

 

 

 

Dip each piece of chicken into the sour cream/egg mixture and then roll it in the cheese making sure you pat it down to make sure it sticks. Just press the cheese into the chicken with your fingers. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some of it will fall off when you add it to the cracker crumbs, most of it will stick.  Next, press the cheese coated chicken into the cracker crumbs and also use your fingers to press it in. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9×13 pan with cooking spray.  I like to add a rack inside my pan to make sure its crispy top and bottom and not soggy.  Sprinkle the chicken with a little dried parsley. 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 chicken is golden brown and crispy. 

 

 

 

 

 

 

 

 

 

 

 

 

Gravy

1 (10 ounce) can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Combine the cream of chicken soup, the sour cream and the butter in a medium saucepan.  Use a whisk to combine well. Stir over medium high heat until the sauce is nice and hot. Serve over the chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken  so tender and moist it melts in your mouth.  And that cheese is divine!

 

 

 

 

 Want a bite?

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

No Bake Chocolate Covered Peanut Butter Bars

 

Got that craving for peanut butter and chocolate?  One of those cravings when one Reese’s Cup won’t cut it?  Well it doesn’t get any easier than this. Here is your quick fix for that serious “gotta have it now craving!”  These will be yours in less than an hour! Try these no bake peanut butter bars!

No Bake Chocolate Covered Peanut Butter Bars

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar 

1 1/2 cups graham cracker crumbs 

1 cup creamy peanut butter 

Kosher salt 

1 stick (8 tablespoons) unsalted butter, melted 

8 oz. semisweet baking chocolate, chopped into small pieces 

1 cup heavy cream 

1 teaspoon flaky sea salt, optional

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray. 

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside. 

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve. 

 

Photography is the property of and copyrighted to Welcome Home.