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Angie’s Baked Cheddar Chicken with Sauce

College students, want to impress your parents? Husbands, your wives? Anyone want to impress company?? Then THIS is for you.

Oh, yeah, I guess you can feed it to the kiddos too!

I am eating the baked cheddar chicken right now as leftovers. And I do not eat left overs.  Luckily for me, unfortunately, my husband left his lunch at home today so it’s all mine.

This is a very pretty easy to prepare, but get ready for all the compliments afterwords.  I would say it’s definitely a “need to make dinner for company recipe!” It even looks like you spent a lot of time on it!

After the chicken is in the pan, I just dumped the left over cheese & cracker crumbs on top of it. I love crust.

Baked Cheddar Chicken

Yield – 7 servings

Preparation Time – 15 minutes

Cooking Time – 40 minutes


  • 5 large chicken breasts
  • 1 sleeve Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley


  • 1 14 ounce can cream of chicken soup
  • 2 T butter
  • 2 T sour cream


  • Cut each chicken breast into 3 large chunks.
  • In a gallon size baggie, smash ritz crackers into crumbs. (The kids love this part)
  • Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
  • Dip each piece of chicken into the milk, cheese & crumbs in succession.
  • Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
  • Sprinkle the dried parsley over the chicken.
  • Cover the pan with tin foil and bake at 400 degrees for 40 minutes.
  • Combine the sauce ingredients (soup, sour cream & butter) into a microwaveable safe dish, and cook until it’s stir-able melty and warm.
  • Spread the sauce over the chicken once it’s been served. And WOW them!

Cost $ 9.55