Christies Cheesy Chicken Food

BAKED CHEESY CHICKEN BREASTS

Steps:

• Preheat the oven to 350. Spray a 9x12 casserole dish (or similar 3-quart casserole dish) with cooking spray and set aside.
• In a low, shallow dish, combine the breadcrumbs and both cheeses.
• In a small pan, melt the butter over medium-low heat. (Or microwave it in a small microwave-safe bowl for 1 minute, until melted.) Add the onion powder and garlic powder and mix well. Transfer to a second low, shallow dish.
• Season the chicken breasts with salt and black pepper on both sides. Dip each chicken breast in the butter mixture to coat all sides then press into the cheesy breadcrumb mixture. Place the chicken breasts in the prepared pan.
• Sprinkle some of the extra breadcrumbs over the chicken and press down to help it adhere. Drizzle some of the extra butter mixture over top of the chicken.
• Bake at 350 for 35-45 minutes, until the chicken is cooked through. (It will depend on the size of your chicken breasts. I recommend using a digital thermometer.)
• Serve hot and enjoy!

EASY CHEESY CHILI CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• 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 then the cheese and finally the cracker crumbs.
• Spray a 9x13 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 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• 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.

CHRISTIE'S CHICKEN COATING

Steps:

• Preheat oven to 425°F.
• Mix all ingredients except for chicken in a large bowl. Place some of the mixture in a plastic bag. Add chicken pieces one at a time and shake.
• On a large foil-lined baking sheet place pieces of chicken.
• Bake for 30 minutes. Turn and bake 15 more minutes or until done.
• Store remaining mixture in fridge for next time.
• Coating can also be used on fish or pork.

CHEESY CHICKEN

Steps:

• *I have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
• Combine first four ingredients in a bag.
• Shake chicken pieces in flour mix.
• Melt butter in skillet.
• Brown chicken on all sides.
• Place in 13x9-inch baking dish.
• Combine soup, sour cream, and asparagus; mix well.
• Pour over chicken.
• Bake at 350° for 1 hour.
• Sprinkle with cheese and return to oven till it melts.