Crisp-n-creamy baked chicken
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 400.
- Coat chicken with coating mix as directed on package; place in greased 9 X 13.
- Discard any remaining coating mix by sprinkling over the tops of the chicken.
- Bake 20 minutes or until chicken is cooked through and juices run clear.
- Beat soup and milk with wire whisk until well blended.
- Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly.
- For the extra servings:
- This served 2 men, myself, and the kids.
- I used 6 chicken breasts in the 9 X 13.
- I used an entire pouch of shake 'n bake.
- 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.
- I always use more cheese than it calls for, so just eyeball it.
- 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.
- We had ours with a roasted garlic loaf of bread, broccoli, and cheese tortellini.