Crunchy Cheese Chicken Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

Steps:

• 1. Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
• 2. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
• 3. In 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.

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.

Steps:

• In 3 quart oblong baking dish, place chicken, top with cheese.
• Stir soup and spread over cheese; top with tomato.
• Combine margarine and stuffing, sprinkle over tomato.
• Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
• Serve over rice.

Steps:

• Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
• Sprinkle with combined cheese and chips.
• Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Steps:

• Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.