Crispy Cheddar Chicken w/ Crm Sauce= 7 FS

I’ve been seeing variations of this Crispy Cheddar Chicken with Creamy Sauce recipe around the internet for a while now and I’m so happy I finally made my own version. It’s simple, it makes a lot and it’s definitely comfort food. I used corn flake crumbs rather than Ritz crackers and made a few other changes to lighten it up and I was really pleased with the results. The cheese in the crispy coating is delicious and helps the coating stick really well to the chicken when it bakes. The creamy sauce is made mostly cream of chicken soup, but you can definitely substitute cream of mushroom if you prefer. I know some people do not like the “cream of” condensed soups, and if that’s you, you can easily just omit the sauce or make a cheese sauce or something similar from scratch. I happen to think the cream of chicken sauce tastes great with this crispy cheddar chicken, but I totally understand that it’s not everyone’s cup of tea.

2 lbs boneless, skinless chicken breasts, cut into 12 equal pieces (for me this was 4 large breasts; I cut each into 3 pieces)

2 tablespoons flour

2 egg whites

2 tablespoons skim milk

1 cup cornflake crumbs

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon onion powder

1 teaspoon dried parsley flakes

3 oz shredded 50% sharp cheddar cheese

10.5 oz can Campbell’s Healthy Request Cream of Chicken condensed soup

2 tablespoons fat free sour cream

2 tablespoons light butter (I used Land O’Lakes)

Directions at emilybites.com

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