Cheddar Baked Chicken
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
I have already rated this recipe once before with 5 stars. I just wanted to say that I made it for 17 people when my fiancee' and I went to the beach with his family and my family. There were a few very picky eaters in the bunch but this recipe was a success with them. I cooked 24 pieces of the cheddar chicken for dinner one night and I think there were only 2 or 3 left over. They were very quickly warmed up and eaten for lunch the next day. This is one of the best chicken recipes I have ever used. I would give it 10 stars if I could.Read More
Very good and easy. I cooked it at 350 for 35 minutes, and it turned out very moist. I sprayed the bottom of the dish with butter spray, but I would drizzle a little butter over the top, as I didn't and the crust was kind or dry. (I sprayed the top with butter spray and that didn't work.)Read More
I have already rated this recipe once before with 5 stars. I just wanted to say that I made it for 17 people when my fiancee' and I went to the beach with his family and my family. There were a few very picky eaters in the bunch but this recipe was a success with them. I cooked 24 pieces of the cheddar chicken for dinner one night and I think there were only 2 or 3 left over. They were very quickly warmed up and eaten for lunch the next day. This is one of the best chicken recipes I have ever used. I would give it 10 stars if I could.
Wonderful! I did make a couple of changes to the original recipe though - 1)I used shredded asiago cheese instead of cheddar 2)I baked it for 45 minutes as suggested by others 3) I used Crispix cereal since that was all I had 4) I dredged the raw chicken thru sour cream before the flour mix 5) I didn't use butter on the bottom of the pan, but did over the tops and then added a little more topping. Turned out amazing... my whole family loved it. I served it with noodles and alfredo sauce, but it would be excellent with spaghetti and marinara too. We'll be having this one again!!
My boyfriend took one bite of this and said "5 stars all the way!". This was SO GOOD! Followed the recipe except I put the garlic powder, salt, and pepper directly on the chicken before dredging it in the flour. I also decided to skip putting all that butter in the bottom of the dish... just sprayed it liberally with nonstick cooking spray. Baked 35 minutes and then broiled it for 3-4 minutes to give it a nice crispy top. Served with mashed potatoes and garlic green beans for a very tasty meal! Thank you!!!
This dish is great...the whole family loves it, and that is extremely rare! This time I added a teaspoon of onion powder to the flour mixture as well and it added just the right extra bit of flavor that I was looking for.
I'm a poor college student, so I cut the recipe down and used only the garlic salt, cheese and crushed croutons for the breading, and it was great! It only takes a few minutes to prepare after work, too, so I can pop it in the oven and drop!
The only cereal I had on hand was Coco Pebbles and I didn't think those would taste too good, so I left out the cereal. Used Panko instead of regular dried bread crumbs and a mixture of dried herbs. I also used bone-in, skin-on chicken breasts (horrors!) and this came out great.
Excellent! This tasted wonderful!! The chicken was VERY moist. However, no need to use the full amount of butter at the bottom of the pan. Not needed.
I made this chicken dish, along with herbed wild rice and fresh steamed greenbeans, in less than 45 minutes. Not only was it quick and simple to prepare (had most ingredients on hand anyway), but the chicken was delicious! It was juicy on the inside and crunchy on the outside - I did put the oven on broil for 2 minutes after the 35 minute cooking time was through just to get the tops a little more browned. It's also great as leftovers, heated up or sliced chilled and thrown into a salad. And it can be made into a lower fat dish just by substituting out the cheese for low-fat and cutting down on the butter a little or all together: spray the pan with Pam or grease lightly with olive oil, and omit the butter drizzle. Thanks for the new simple and versatile chicken dish!
I've made this recipe four times now and it turns out perfect every time. A meat thermometer is the best way to check the "done-ness" without cutting it open in the baking dish. NEVER USE FAT-FREE CHEDDAR CHEESE!
Very good and easy. I cooked it at 350 for 35 minutes, and it turned out very moist. I sprayed the bottom of the dish with butter spray, but I would drizzle a little butter over the top, as I didn't and the crust was kind or dry. (I sprayed the top with butter spray and that didn't work.)
This turned out GREAT! I followed the recipe and my kids gobbled it up. The grown ups liked it as well.
Crispy on the outside, juicy on the inside. Kids ate - yeah! I used panko bread crumbs in place of the rice krispies, and plain breadcumbs instead of flavored (this was what I had on hand). I used low fat Cheddar and put a little bit of olive oil on the baking sheet in place of the butter to cut back on the fat. Even with the minor substitutions it was very tasty and I will make again. Also, very good the next day - cold - on a salad with low fat honey mustard dressing.
Very yummy recipe. We didn't cut the chicken breasts in half. Cooked for 45 min at 350F. Turned out VERY juicy and crunchy. I think the secret to getting a lot of crunchiness is after pressing the chicken into the cheese/crumbs/rice crispies, sprinkle some more of the mix on top of the chicken before drizzling with butter.
Awesome recipe! I made a couple of little changes, I did not have cereal so I added a little extra bread crumbs. Also I used chicken tenderloins so it took only about 25minutes to cook. For the cheese I used a garlic cheddar which added great flavor also I added some Parmesan cheese. I cooked and served the chicken over rice.
I thought I reated these before, but guess not. I use panko bread crumbs instead of the bread crumbs and rice cereal. I don't use the 1/4 c. butter in the pan first, I use more melted butter and drizzle it on both sides and bake them on a rack, DELISH!
Very tasty! I baked on a rack so that the bottom wouldn't get soggy. I will definitely make again!
I have made this twice now - and get rave reviews from those who eat it! I doubled the recipe for a Christmas Eve family dinner. It was so good. I think next time I"ll break up the rice krispies just a little more - as they are a bit recognizeable, and seems funny when someone asks... Are there rice krispies on this chicken? Definitely a keeper!
I skipped the butter. Sprayed cooking spray on bottom of dish. Added basil and oregano in with the flour and used panko breadcrumbs. Came out crispy, juicy and delicious!
Fantastic! I baked for 45 minutes at 350 and substituted the crispy rice cereal for crushed up jalapeno flavored potato chips. So delicious!
Hubby loved it as I see so do many others! So must be a keeper! Moist, crunchy, and flavorful yum!! Making all the time now...I use 2 breasts cut down the middle making 4 pieces just the right thickness :)
I made this recipe tonight after reading all of the previous reviews. The suggestions of others that I followed were these: spray the pan instead of coating with butter, filet thick pieces of chicken, make less of the coating to avoid lots of leftover (I halved all of the dry ingredients), bake for 45 minutes instead of 35, and partially crush the cereal. My own changes were to cut the chicken into more pieces and to use a frosted corn flake cereal. Everybody here LOVED it.
I made this recipe awhile back after searching for just ingredients I had on hand. I didn't feel like grocery shopping that day, lol. It was awesome! Definitely throwing this in my recipe box. The hubby liked it too. The rice crispies gave it that perfect crunchy outer coating.
This was very bland, I didnt like how it turned out at all.
I made this recipe twice. You don't need all the butter to coat the pan, otherwise the coating on the bottom won't stay on or crisp like the top. I had a lot of flour mixture left over so I would suggest decreasing that and also adding your own spices.
Good recipe but I like the version my mother has been making since I was litte...because it is easier. Use everything in the recipe but instead of the flour, cheese, bread crumbs and cereal, use your favorite cheese flavored cracker crushed up. My mom uses tiny drummmetes when she makes this and it is a favorite recipe from my childhood.
very very good! Definatly decrease the amount of butter that coats the pan....my chicken was swimming in it after it got done cooking! The coating stayed on great (that is where i mess up my chicken) My husband and my 3 year old loved it also.
Delicious! Did not use rice krispies as I didn't have any on hand. I added minced garlic to the egg and milk mixture. Rather then topping with butter before baking (as I had a good pool in the bottom) I cooked until nearly finished, flipped the chicken breasts and allowed the underside to get a little more crispy. Will make again for sure!
Made just like original recipe and it was great! This I will make over and over thanks!
My family thought the chicken was just OK, I actually liked it, however, the bottom was soggy, next time I will use less butter. Overall, this is a good recipe!
This is a household favorite, and so easy to make. I almost always have the ingredients on hand. I added a sprinkle of basil to mine, and it came out delicious. It's a must have for quick weekday meals.
Great idea, very tasty. Once I got started I realized I did not have all the ingredients so I used crushed up cheese-garlic croutons in place of the Italian bread crumbs and rice cereal. I will try it as written next time for sure but I think the croutons were a good substitute in a pinch. I do recommend putting some cheese on in the breading so it crisps up but I put a little on near the end to keep the cheesy taste. Great addition to the recipe box!
Cool recipe! Easy to make, tasted good. The most important thing for me was: It uses very common ingredients. The only thing I didn't already have in the house was the rice cereal - instead we used those crispy onion things you put on top of green bean casserole.
This is a good bases to create from. I used marinara sauce on the bottom of pan instead of butter. Then I used parmesan cheese instead of cheddar. Plus I added 1/2 tsp.onion powder to flour mixture. Next I crushed the crispy rice cereal. I still drizzled the 2 TBSP. melted butter over coated chicken breasts. Then I used the rest of marinara sauce on cooked pasta and served with the chicken...very good.
Very good, very moist. As others have noted, I decreased the butter and it was still great. Served with the suggested orange romaine salad which was also excellent! Thank you for a great recipe.
Great recipe for company!! It is so easy to make, and everyone has seconds.
A very simple, yet great recipe. Nothing to "ride home about", but GREAT for a week meal. Will definitely make again!
Awesome chicken ~ I use french fried onions instead of rice crispy's ~ the flavor is tremendous.
Excellent! My friends and family loved it! I actually used plain bread crumbs (because that's what I had in the cupboard) and added Italian seasonings and garlic.
I made this a couple nights ago and it's really good! I only gave it four stars because I think it could have just a little touch more flavor. I'm going to try adding a little lemon pepper next time or dry mustard maybe. I didn't have the cereal so I left that out and I used croutons instead of bread crumbs. I also didn't have cheddar so I used Mozzarella instead.. that may have made the difference. It stayed nice and moist and we really enjoyed it! I will DEFINITELY make this again... several times!
Perfect! I really can't say anymore than that... just perfect. And my husband can't stop raving about it either.
We found this recipe easy to use and very delicious. And it looked just like the picture!
Great flavor! Used crushed Corn Chex instead of Rice Krispies. Cooked at 350F for 45 minutes, like most reviewers suggested. There was a little more cheese/crumbs than was needed, but I put in all in the dish and it made for a crispy treat!! This is a repeater!
Followed recipe exactly, Easy and Delicious! Definitely a keeper.
We enjoyed this chicken because it was so moist inside and who doesn't love anything covered in cheese? When I make it next time I will add a little more seasoning though since it begins to taste bland after a few bites.
This is DELICIOUS! I didn't use any butter and this turned out juicy and delicious. I just sprayed the pan with olive oil and baked it the same as stated and it is a definite keeper! I also skipped the the milk in the egg wash, didn't think it was necessary, and turns out it wasn't.
Awesome! Other than pizza and hot dogs, this is the only thing my 7 year old will eat for dinner. When my husband and my kids both like it, it must be good. I don't usually make changes, but for this recipe I do substitute french fried onions for the cereal.
My three year old "Mommy this is the BESTEST supper I ever had!" I think that about sums it up. Excellent. I used shredded chedder and mozza cheese and just regular bread crumbs. And I agree with a few of the other reviews that you can cut down the amount of butter. This chicken was very quick and easy to make, ingedients that I always have on hand. Turned out so moist and crunchy! Thanks! :)
This is a very easy dish to prepare. It really is fool-proof. I used non-stick spray instead of butter for the bottom of the dish. I also did not have any rice krispies, but the recipe turned out well anyway. The flavor was good and the texture was crispy. Both my husband and 2 year old gobbled this up. A definite keeper!
I used six thinly sliced chicken breasts, had to double what the recipe called for. I sprayed my cooking dishes with Pam instead of using the 1/4 cup butter, but I did use spray butter on the top of the chicken. I dipped in sour cream, then flour, then egg, then rice cripy mixture. I cooked for 45 minutes. I added a little bit of cayenne pepper for an extra zip. Its definitely a keeper.
This was really good, I didn't have any rice cereal so I substituted Panko bread crumbs, I also only had a cheddar pepper jack cheese blend, still delish!
A new family favorite! I had no intention of altering this recipe but when I went to make it, I was doubling the recipe and then found that I was a bit short on garlic powder. I altered the spices a bit and used McCormick's Original Chicken Seasoning which has garlic powder in it. I adjusted the other spices accordingly and also added some white pepper. Any of the breast pieces which were over an inch thick, I filleted so that the cooking time would even out. I baked at 350 for 30 minutes in an industrial convection oven and it was perfect. There was no need to broil in order to brown the outside. I regretfully did not drizzle the butter over the top. I had poured the remaining cheese crust breading on top and I think this would have been perfect if I had of drizzled the butter or perhaps added a bit more cheddar cheese to add some moisture to the breading. The breading was excellent except in areas that lacked cheese and then it was a bit powdery. Also I crushed the rice crispies a bit before adding to the mix as I couldnt see how it would stick well otherwise. All in all an excellent answer to what to do with the frozen boneless breasts in the freezer. My family of six are waiting to have this one again.
Mmm. This was pretty easy to make and came out really well. I'd suggest skimping a bit on the breadcrumb/rice crispies part of the recipe though, I had a TON left over despite generously rubbing it on.
Delicious! I was tired of the same ole chicken recipes I always use and found this one. Glad I did. It is easy and quick to prepare. I will be making this again.
This chicken is soooo good. Easy too! I will definately make this again!
Can't say enough good things about this chicken! I followed the recipe exactly except for adding more seasoning to the flour mixture and cooked for 45 minutes. It always comes out juicy and delicious!
This recipe was fairly fast and easy to prepare. My husband liked it alot and commented that the "crust" actually stayed on the chicken better than in some other recipes I've made. All the kids loved it too! The cheese was a hit with them.
This is the first recipe I tried from this website and I've been making it now for over a year!!! It's a family favorite and it's something I'm asked to make by friends. Thank you so uch for sharing!!
Simple and fun. Mild flavor depending on how much cheese you use. We did not have the Italian seasoned breadcrumbs so we used toasted bread, smashed in a ziplock bag with Italian seasoning. We substituted the chicken filet for drumsticks and it was wonderful. Note: Your cook time or cooking temp will need to be adjusted accordingly. We set our oven to 425 degrees for 40 minutes.
By far, one of the best Chicken recipes I've come across! I just made one chicken breast for myself, so I obviously cut back on the amount of ingredients. I didn't have garlic powder or the rice cereal, but I did add some grated Parmesan cheese to the breadcrumb mixture and used white Cheddar cheese. The chicken was moist with a delicious crunchy shell. I served it with steamed broccoli and mashed potatoes. Would definitely make it again! :)
This recipe turned out well. I served it with brown rice and french-cut green beans. My fiance' enjoyed it overall. He said it was very moist and had a different flavor. However, there are a few things I'll tweak for the next time I make it. Instead of butter, I'll use a spray oil, such as Pam, on the pans. The butter didn't coat the pans as well as I would have liked and I had to keep adding oil so the chicken wouldn't stick. In addition, I would increase the oven temperature. I have a gas oven and normally have it set between 425-450* F and adjusting as needed. 350* F was way too slow and I had to increase just for dinner to be done in a timely manner. I would also add a bit more flavor. As well as more cheese. It was a little bland at first and you couldn't taste the cheese. Overall, this is a good recipe and we will have it again someday soon. :)
Past the kid test in my house! Great flavor, served with a side of spicy ranch for dipping for me. Will definitely make again! Only change I made was I used Colby Jack instead of cheddar.
I made this for a family event and everyone loved it!! I cooked it at 350 for 45 min like a previous review mentions and it was perfect!! I didn't use the crisp rice cereal but it was still cripy enough. The only thing i would do different next time is use plain bread crumbs and season them myself. As a note some people smothered it with the sauce from the meatballs and LOVED it! THANKS!
excellent! didn't change anything other than using crushed up italian chex mix rather than rice crispies and it came out perfect! loved it, and so did the kids!
This was a good. I made as written except I used cooking spray in the dish rather than all that butter, and I didn't put any butter on top. It was enjoyed by everyone. Took 45 minutes to bake.
I loved this recipe! I thought it had great flavor, was very moist and was easy to make. Would recommend this recipe to anyone!
Yummy. As always I marinated my chicken breasts in buttermilk for a few hours..that makes for some MOIST chicken(if no buttermilk use milk with a few tsp white vinegar) I needed to make this dish in advance for the DH to just put in the oven when I was at work so- I didn't want to melt the butter so I just put pats of butter all along the bottom of a 13x9 dish and laid the chicken on top. (sorry but I did skip the flour and egg part too because when I took the chicken out of the buttermilk they were plenty moist to have the crumbs stick-plus who wants to dirty extra bowls anyway). I also didn't mix my cheese with the crumbs I just covered the tops of the chicken with it adding on a few more pats of butter to each. DELICIOUS. Will keep this one in the rotation..great kid friendly dish(you can even get away with half the butter-it's not necessary).
Good stuff! I sprinkled the chicken with a little extra pepper before starting. I also decreased the amount of butter in the bottom of the baking dish by half, and also did not drizzle the extra butter over top.
I didn't use all the breading the first time around because I didn't realize how much there was. So be generous while you're breading the chicken. Put all the leftover breading on top of it before baking it. I also broiled it to make it super crunchy after it was fully cooked. Used it the next day straight out of the fridge on a salad, just slice it up - it was amazing! Next time I'll pop it in the oven on broil before adding it to the salad to get some crunch back into it.
Made as written and wow this is good. Although I did not bake in a baking pan and used my broiler pan instead. Crispy on the top and crispy on the bottom. Great recipe Judy! Thank you.
YUM! Decided to use chicken tenders with this recipe just because I thought it would be fun. I skipped the salt and also added in some onion powder. They came out so crispy and were a huge hit with my gang. For you young moms out there, this is a very kid friendly recipe. Thanks so much Judy!!
This was just about the best chicken I've ever had! One of my son's who hates cheese on any kind of chicken, took one bite and raved on and on about how good it was. The whole family loved it. I used chicken thighs because that was all I had. I didn't have Rice Crispies so I used Panko flakes. I'd give this recipe 10 stars if I could!
Fabulous! I followed the recipe exactly, a rare occurance for me. Only change I'd make in the future is to cut back on the butter. With all that butter and cheese, it was a little greasy. The tasty was great, though! Thanks!
Excellent recipe. I crushed Chicken Stove Top Stuffing instead of the seasoned bread crumbs and it turned out wonderful. My husband and very picky 12 year daughter asked for seconds. This one is a KEEPER.
This was so good. Omitted the butter and rice crispies, but otherwise left the same. My 4 yr old ate it up!
Not bad -- my kids liked it, which is always a good thing. But my cheese got a little rubbery and the rice krispies seemed like they were just sort of tacked on there. I really like the seasoned flour, then egg, then breadcrumbs, so I'll probably do that again, but I think I can live without the cheese and cereal.
Loved by all!! My hubby even took an "extra nibble" from the left over piece before he put it in the fridge...he thought he may not get another!!!! LOL
This came out amazing! When my bf saw me preparing this chicken, he said that he doesn't eat rice krispies for dinner. I told him to trust me and it came out great!! I followed the recipe almost exactly. The only thing I changed was using PAM on the baking dish (instead of butter) and omitted the butter drizzle on top. I am definitely going to make this dish again!
very good the way that it is written. you will have to adjust the time and temp for your oven.
I've made this twice now. The first time a written & the second time I used tuna steaks & parmesan cheese. Both were very yummy & even my kids (5 & 2 years old) gobbled it up. May try with halibut.
Made this recipe last night!! It was very quick to whip together and the family just loved it!! The chicken was very juicy and had a great flavor ;).. It was just nice to not watch them pile on the bbq sauce!! lol.. Thank you for sharing! I will make this again
I am known for making dry baked chicken breasts so it was a really pleasant suprise to bite into these and find that they were SO juicy! I didn't use the butter or the cereal and I added a little graded parmesan to the cheese mix. I also baked for 45 minutes and it was perfect! Will definitely make this one again!
This good - I did not change the recipe. It is quick and easy and tasty.
Really good and moist. Didn't have italian breadcrumbs, so I crushed some Ritz crackers and added 1 tsp dried oregano.
I made this exactly by the recipe and thought it was delicious. I will make it again for company, and won't change a thing.
Even the pickiest eaters in my house cleaned their plate, and that never happens. I will make this again and again. I added about 1/2 t onion powder and cooked it for 40 minutes. I also did not drizzle with butter. I will spray the pan with Pam next time to omit some of the fat from the butter. Delicious!
I found this recipe to be excellent. Just made it for our lunch.
My family loved this recipe and have requested it again! I did make a few modifications. I was out of milk, so I took the advice of another on here and instead of milk and egg, I used sour cream. I was also out of bread crumbs and Crisp rice cereal, so I substituted stuffing mix that I ground into crumbs and some corn chex that I crumbled a bit so that there wasn't any big chunks. I cooked these for about 45 minutes thanks to the advice of another on here, and they turned out perfect! Moist chicken and a nice crunchy coating! MMMmmMMMmmmm MM! (Don't tell my mother, but it is much better than her baked chicken!)
This dish was better than expected. I thought the rice crispies were a good touch... My husband didn't like them though. I guess it depends on your taste. This won't be a once every 2 weeks dish, but it will definitely show up on our dinner table a few times a year.... :) thanks!
Reduced from 1/4 cup butter to 2 TBSP butter - perfect amount! Also substituted Pepperidge Farms Herb seasoned stuffing for the italian bread crumbs since it was all I had. Worked wonderful. Everyone in my family loved it. The Rice crispies gave it just the right amount of crisp and my husband didn't even realize I used them. I served with mashed potatoes and on a whim made a cream gravy that I added cheddar to at the end of cooking. Everyone loved it!
The first time i made it, I didn't like it at all. I gave it another chance and covered it with foil the entire time, which kept it juicy and perfect. I also used 1.5 teaspoons of garlic salt instead of both plain salt and garlic powder. I didn't use any butter at all. It is so delicious and will be added to my routine!
Really tasty, easy Monday night dinner. The only change I made was adding a bit of onion powder to the flour mixture before dredging the chicken, on the advice of another reviewer. I served the chicken with roasted carrots and slices of Italian bread. This one's a keeper!
Great recipe! I found that it did not take a full 35 minutes. It took about 25 minutes to cook and probably could have cooked a little less.
Delicious - it is the butter that makes it so yummy!
We absolutely loved this. My husband actually made it, and the only thing he did differently was increase the garlic powder, salt and pepper a bit. Otherwise, he just raved on and on about it. The amount of butter in it, MAY have had something to do with it. :) We will definately be making this again, as we have a ton of leftover rice cereal to use up. But when we do, we may try to lighten it up a bit, so we don't feel quite as guilty eating it. Yum!
YUM! My husband and I really liked this recipe. I used non-stick cooking spray on the pan instead of melted butter. Also, I didn't have any rice krispies so I went without that part. Made it with a side of yellow rice and it was delicious!
This was good..... nothing special, really.. Needed a bit more flavor for me, maybe next time I'll season the chicken a bit more? Will make again, I'm sure.
Very good! Made as directed and turned out great!