Recipe by Judy
"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?"
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ground black pepper
shredded Cheddar cheese
Italian seasoned bread crumbs
crispy rice cereal
skinless, boneless chicken breast halves - cut in half
Wow! I've never cooked chicken this juicy and delicious before! I made a few changes to this recipe. I used plain bread crumbs and added a generous teaspoon of Italian seasoning. I nixed the rice crispies - only because that's the only ingredient that I didn't have on hand. I decided against adding melted butter on top of the chicken (I figured there was enough fat already with the cheese). I also baked at 350 for 45 minutes - I've found that the trick to juicy baked boneless skinless chicken breasts is to bake them at exactly this temp and length of time. My husband (who is picky about food) actually said "wow" when he saw the finished product. He also specifically asked that I add this dish into my dinner rotation. Bravo! This was a HUGE hit! I served it with steamed brocolli, pineapple casserole (will post this recipe soon), and garlic parmesean biscuits (will post this recipe soon as well).
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.)
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!!
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.
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.
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!!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Baked Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 199
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