I try to convert my favorite recipes to gluten-free whenever possible. It’s sad when I prepare a meal and I can’t enjoy it along with everyone else. This Crispy Cheddar Chicken recipe is gluten-free but you could easily substitute regular crackers or bread crumbs and regular cream of chicken soup for the gluten-free version.
4 large chicken breast
6 ounces gluten-free bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup milk
3 cup grated cheddar cheese
1 tsp. dried parsley
1 can gluten-free cream of chicken soup
2 Tbsp. sour cream
2 Tbsp. butter
Cut each chicken breasts into 3 large chunks. Pour the milk, cheese, and bread crumbs into 3 separate pans or shallow bowls. Add salt and pepper into the bread crumbs and stir mixture. Dip each piece of chicken into the milk, then the cheese and finally the bread crumbs. The cheese falls off a bit so I hold it on with my fingers while I roll it in the bread crumbs. Spray a 9×13 pan with cooking spray and lay the chicken pieces inside the pan. Sprinkle the dried parsley over the chicken. Toss out any of the remaining milk, cheese, and bread crumbs.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sauce pan combine the cream of chicken soup, sour cream, and butter with a whisk. Stir over medium high heat until the sauce is hot. Serve over chicken. Serves 7.
This recipe freezes really well. Make the sauce just before serving.
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