Crispy Cheddar Chicken with Crash Hot Potatoes and Corn | Disheroo
 


Whether you're a meal planning ninja or novice,
Disheroo has tons of features
to do meal planning
in whatever way works best for you.


 
 

Register now to get free access to:

  • Automatically generated grocery lists
  • Grab recipes from the web with a link
  • Quickly and conveniently plan meals
  • Easily keep track of other items you need from the store
  • Plus, more!
 
 
 

Crispy Cheddar Chicken with Crash Hot Potatoes and Corn

 
Sources: Source
 
Servings: 4     Est Cost: $14.02
 
Prep: 15 min Cook: 30 min Total: 45 min
 
Tags:  
 
Share:  Link Email Facebook Share Twitter Share Pinterest Share
 
INGREDIENTS:

  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley
  • 1 10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter
  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste
  • 1 pkg frozen corn
INSTRUCTIONS:

Cheddar Chicken: 1. Cut each chicken breast into 3 large chunks. 2. In a small food processor grind up the ritz crackers. 3. 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. 4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. 5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 6. Sprinkle the dried parsley over the chicken. 7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 8. 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. Crash Hot Potatoes: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Bake in a 450 degree oven for 20-25 minutes until golden brown. Cook corn according to package directions.

 
ADVERTISEMENT
 

End Dinner Time Boredom



Endless ideas. Right at your fingertips.

 
 
 

New to Disheroo?


Show me all the videos Share:  Facebook Share Twitter Share Save on Pinterest Get a Link to Share this Video Get a Link to Share this Video 
 
 

We're glad you're back!

Spend 15 seconds registering
and get free access






Register
By registering, you agree to our Terms and Privacy policy
×
 

Let's send this email:

Send to:
 
From:
 
Message:
×

We sent the email!

×

Jeepers! There was a problem and the email did not get sent

×