As soon as I saw the title on Pinterest, I knew I had to recreate that recipe! But with two main ingredients being Ritz crackers and Cream of Chicken soup…I thought I had hit a roadblock.
I remembered that bestie had told me about Pacific brand Cream of Chicken soup, cause yep…
it’s gluten free!
So, with Glutino gluten free crackers and Pacific Cream of Chicken soup, I persevered! And thank goodness, because this recipe is a keeper!
Gluten Free Crispy Cheddar Chicken
For the Chicken:
2 large chicken breasts
1 box Glutino gluten free crackers
1 cup milk
1 bag (2 cups) shredded cheddar cheese
salt & pepper
dried parsley or dried oregano for garnish
1 12 ounce box of Pacific cream of chicken soup – gluten free!
2 tbsp. 0% fat plain Greek yogurt
2 tbsp. butter
Preheat your oven to 400 degrees.
Start by processing your Glutino crackers in a food processor. Pulverize them finely – my food processor is a little bit wonky, so I had a few big chunks leftover.
With three separate bowls: one bowl for the milk, one bowl for the shredded cheddar cheese, and one bowl for the crushed cracker. Season the cracker with salt and pepper. You want the bowl for the cracker to be long and shallow, because you’re going to need room to really press the chicken in to the cracker.
Clean your chicken, and cut each breast in to three large chunks. Once cut, place the chicken in the milk. From the milk to the cheese, pressing hard to get coverage, and finally in to the cracker crumb, again pressing hard so that both sides are covered.
Once the chicken is coated, place each piece in a greased baking dish (aka brownie pan) After all the chicken is coated, covered the pan with aluminum foil and bake for 35 minutes. Then remove the foil and bake for another 10 minutes, or until the chicken is golden brown with crispy edges.
When you remove the foil, and put the chicken in for the last 10 minutes, it’s the perfect time to start your sauce! In a small sauce pan, combine the cream of chicken soup, yogurt, and butter over medium to medium high heat. You want the sauce to be hot so it will meld, but you don’t want the yogurt to boil…it will curdle! Whisk to combine.
Voila! Garnish with dried parsley or oregano. I like oregano.
So good! Crunchy, cheesy, buttery with a creamy sauce. Bonus Points: it’s even better the next day for leftovers!
Parrish and I enjoyed ours with a side of broccoli.
Happy Thursday! I’m fighting off a headache this morning…too bad I went to sleep with it last night!
I’m working on a post for Monday on gluten free travel. Let me know if you have any gluten free travel tips you would like to share!