Crisp-n-creamy baked chicken
  • 4 small boneless, skinless chicken breasts
  • 1/2 of 1 pouch from box of shake 'n bake extra crispy seasoned coating mix
  • 2/3 c condensed cream of chicken soup
  • 1/4 c milk
  • 1 c shredded cheese, your choice of flavor
  1. Preheat oven to 400.
  2. Coat chicken with coating mix as directed on package; place in greased 9 X 13.
  3. Discard any remaining coating mix by sprinkling over the tops of the chicken.
  4. Bake 20 minutes or until chicken is cooked through and juices run clear.
  5. Beat soup and milk with wire whisk until well blended.
  6. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly.
  7. For the extra servings:
  8. This served 2 men, myself, and the kids.
  9. I used 6 chicken breasts in the 9 X 13.
  10. I used an entire pouch of shake 'n bake.
  11. I used the whole can of cream of chicken but still only used 1/4 c milk so that it would be thick like a gravy.
  12. I always use more cheese than it calls for, so just eyeball it.
  13. I baked it for 30 minutes, added the soups and cheese, then baked for an additional 10 minutes. If you have large chicken breasts, I would really recommend flattening them out with a meat mallet to about a 1/2" thickness so that they will cook in the time allotted.
  14. We had ours with a roasted garlic loaf of bread, broccoli, and cheese tortellini.
Not to be confused with creamy baked chicken...I will tell you the measurements at the end for 6 chicken breasts. We all really liked this and I will put this in my go-to file for quick and tasty know, the ones that taste like more of an effort than they really are