Crispy Cheddar Chicken

The parchment lining isn't necessary for the recipe, @Anonymous, but does eliminate having to grease the pan and keeps food from sticking (for an easy clean-up). If you don't have parchment paper, just be sure to grease your pan well.

How necessary is the parchment lining... That's the one thing I forgot to get!

Thanks for the suggestion, @Anonymous!

Cheese does NOT stick to milk ! Grate VERY COLD cheese into the bread crumbs and you will get a good coating.

Glad to hear you like it so much, @Anonymous! And thanks for the suggestions!

Mine turned out perfect. This is a staple dish in our house now. We have it at least once a week. I don't cover mine with foil though. I bake it for the 25 minutes, baste it, another 10 at normal temp, then I crank it up to broil for 3 minutes to get that crispy crust. Perfect every time! And I don't have any problem using the fat free cheese and skim milk. It's not the easiest thing in the world to work with, but it's great in the end!

I like this recipe, but I had a few problems. First off, you need finely grated cheese, and you need FULL FAT cheese otherwise it won't burn/crisp up properly. Secondly, I'm not sure how the original cook achieved that cheese crispiness. I took my chicken out at less than half the cooking time recommended, and it was cooked perfectly but the cheese wasn't anywhere near crispy. So either you get crispy cheese, and way overdone chicken, or perfectly cooked chicken and gooey cheese. It was delicious, but nothing like the picture.

Ok so I think that is way too much cheese! I used maybe 1/2 to 3/4 cup of cheese, I also could not find the progresso recipe starters sauce so I am using Campbells Cheddar Cheese soup. I found that most of the cheese fell off in the breadcrumbs so I just placed that on top when I was done.

instead of using the Progresso cooking sauce, make ur own 3 cheese. You cut down on the sodium dramatically and it's just as good.

I made this a few weeks ago. It was delicious. I'm making it again tonight.

I read a review on here that was concerend with the nutrtional content. I'm mkaing a "skinny" version tonight using fat free cheddar cheese,using Olivio butter spray, instead of melted butter, 2% milk, and a mix of panko and whole wheat bread crumbs. I'll let yall know how it turns out

Did this...cheese doesn't really stick and it wasn't as crispy as I was hoping. Still tasted good!

I made this tonight... yum! The kids liked it too. I made it easier by using bone in thighs, I put the recipe starter in the bottom of the pan and put the chicken on top of it. (so no need to reduce the soup to make sauce)Whenthe chickent was cooked, I took the chicken out and mixed rice and broccoli in with the gravy.mmmm

I made this a couple of nights ago for my husband who was under the weather & we both loved it! I used a really nice, sharp English cheddar (!) and omitted the cheese sauce, making it more like chicken tenders. Mmm! (The cheese didn't really stick to the chicken, so I mixed it in with the bread crumbs, and also sprinkled some extra cheese on top. I love the bits get a bit crispy!)

Made this last night exactly as written. Was awesome. Even my kids loved it. Watch the soup when its on the stove, stir often or it will scald. A+

Looks Delicious I am going to try this recipe tonite:) wish we could share this recipe on Pintrest:)

looks tasty

you don't want to know the nutritional facts on this one. Probably better off with a triple baconator.

Love this idea and it truly does look delicious but do we happen to have any nutrition facts on this one?