Reviewed: Sep. 9, 2008

I thought this would be complicated to make, but I was wrong. It's so easy and uses ingredients that I usually have around, so now I make it all the time! The only thing I do differently is I don't cut the chicken breasts in half, and I bake them at 350 degrees for 45 minutes and they come out perfect everytime.

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Monica

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 6, 2008

I made this for the in-laws and my family and it turned out amazing!! I coated the chicken in a sour cream and ranch seasoning mixture instead of the egg. It was tender and extremely flavorful. Great recipe!!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 27, 2008

AMAZING. My husband and I loved it.

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Jenna

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Reviewed: Aug. 21, 2008

I made this recipe tonight for company and it was a hit... I followed the directions exactly and it turned out wonderfully!

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Aug. 19, 2008

This was quite tasty. I didn't have cereal, so I used 1/2 cup panko (Japanese breadcrumbs) (as well as the called-for Ital. breadcrumbs). It was great and my kids loved it too. And, I cooked it for the suggested time and it was perfect. Other reviews said to cook for 10 additional minutes, but it would've been overcooked then. Thanks!

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SARAHMARIESTONE

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Reviewed: Jul. 31, 2008

What would I do without this website!? Another spectacular recipe for boneless, skinless chicken, which gets pretty ho-hum if you eat alot of it. Crispy and flavorful- you can't go wrong with this one. I coated the chicken with sour cream before coating them with flour, and didn't add any butter on the top. Followed everything else exactly-Fantastic.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 30, 2008

this was a pretty good recipe...I tend to like sauces with my chicken so maybe that is why I'm only giving it a 3. Still very tasteful though.

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Nikki

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

My husband loved this dish immediately. I didn't use the butter in the bottom of the baking dish just a non-stick spray. Will definitely make this again.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Jul. 29, 2008

This recipe is in the normal rotation at my house. I made it for a friend that just had a baby. She has two older kids and was thankful that someone was making something "kid-friendly" and not a casserole that was still suitable for adults. For the kids I pair it with homemade mac and cheese and a veggie. ALWAYS A HIT!!!

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Laura Bussard

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jul. 19, 2008

This recipe is awesome! very pleased! i did take the advice of others & added extra seasoning(i'm one of those people that just throw in a lil bit of it all) i also baked it for about 10 minutes longer. this is a very easy meal to make. i was worried about the outside being mushy but i wasn't & it was even good when i heated the left overs up for lunch the next day! i will definately make this again :)

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epruett

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Reviewed: Jul. 16, 2008

WOW!! Great recipe!! I made this just thinking it would be an easy chicken recipe that my son would like. I ended up being blown away! The only thing I would change is not using so much butter in the bottom of the pan...other than that FANTASTIC!!

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Jul. 12, 2008

This was just okay. Nothing amazing, but nothing horrible. I didn't change anything about the recipe. I will probably not make this again.

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KENDRA_07

Cooking Level: Beginning

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Reviewed: Jul. 10, 2008

Reminds me of "Famous Butter Chicken" from this site. Both are yummy but this one requires more work.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 8, 2008

I put all of the dry ingredients in the same bowl. It was easier that way, and it worked just fine. I didn't have any rice cereal, so as you can see from my picture, I used Cheerios. I thought the chicken smelled better than it taste. My husband thought it was just okay.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Jul. 2, 2008

Despite all of the rave reviews, I thought this to be just ok. I didn't like how soggy the bottom got, but maybe baking on a bakers rack would help that. The chicken was moist and the flavor was pretty good though, although if I make again, I will use fresh garlic instead of the powder.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Jul. 1, 2008

Excellent, used mozzerella instead of cheddar w/ Italian breadcrumbs. Served w/ spaghetti and sauce

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Laura

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Reviewed: Jun. 30, 2008

An absolute hit in my house, chicken was very tender and juicy...full of flavor.

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Jamiezwifey

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Franklinton, North Carolina, USA

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Reviewed: Jun. 27, 2008

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!)

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PRAIRIEHONEY

Cooking Level: Expert

Home Town: Lyons, Kansas, USA

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Reviewed: Jun. 27, 2008

I'm not a big chicken person but this sounded so good so I had to try it. Let me say it was a huge success in our house. Even I loved it! The only thing I did differently was try the Panko bread crumbs in place of the rice cereal. I also used chicken tenderloins instead of the chicken breasts. I scattered shredded chedder cheese over the top so it was all melty. The chicken was nice and moist inside and cheesy on top. Excellent. I'll be making this again!

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KarenLynn

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 25, 2008

This is what I call a "keeper" - reading the other reviews, I think next time I will use sour cream instead of egg and milk and Panko crumbs instead of bread crumbs - also, I didn't have chicken breasts so I used bone-in thighs with the skins removed - worked excellent with those also, for 45 minutes at 350 degrees

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LIZ

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Hilo, Hawaii, USA

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Cheddar Baked Chicken

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