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Every year, Mikey makes me a delicious meal for Valentine’s Day. This past year he made me risotto, but the year before he made me a Crispy Baked Ritz Chicken. It was so unbelievably delicious, full of a creamy sauce that was so good. We so enjoyed it, but just the other day we decided we wanted to try it again. So I got the Ritz crackers, crushed them and began the process. When all was said and done, we could not believe we had waited this long to make it again. It was so so soooo good! So crispy and buttery from the crackers, with lots of fluffy rice and a delicious cream of chicken sauce.
After your mouth is fully watered from seeing these pictures, go ahead and buy the ingredients and get cooking! You’ll thank me later! 🙂
Crispy Baked Ritz Chicken
For the Chicken: 3 chicken breasts
2 sleeves of Ritz crackers
1/2 c. of milk
2-2 1/2 c. of shredded Italian Cheese
Salt and Pepper to taste For the Sauce:
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter
Dried cilantro for garnish
For the Chicken:
3 chicken breasts 2 sleeves of Ritz crackers 1/2 c. of milk 2-2 1/2 c. of shredded Italian Cheese Salt and Pepper to taste
For the Sauce: 1-10oz can of cream of chicken 3 tbsp. of sour cream 2 tbsp. butter Dried cilantro for garnish
For the Chicken: Preheat the oven to 425 degrees F. Grease a large baking tray with cooking spray, butter or shortening.
In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste.Place the crumbs in a pan or shallow dish. In a bowl, pour the milk. And in another dish, spread the shredded cheese. I set up my dishes in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.
First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too well so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay!
Place the breast onto the baking tray. Repeat for the remainder of chicken breasts. Once all the breasts are on the baking tray- sprinkle the remainder of the crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is not pink anymore.
For the sauce: In a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool. Serve chicken breast on top a scoop of rice. Serve sauce over chicken.