There’s something about cracker crusts that really gets people smiling. Just look at The Cracker Chicken Breasts as one amazing example. The chicken would be perfectly satisfactory on their own, but coated in tangy, rich sour cream and a buttery, crunchy cracker crust with melted cheese baked right in makes them something extraordinary! That homemade chicken gravy only makes it better! The Cracker Chicken Breasts have the crunch and the capital-G Goodness!

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  • 2 (32-count) sleeves buttery round crackers, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried parsley
  • 1/2 cup plus 1/8 cup sour cream, divided
  • 3 cups cheddar cheese, grated
  • 4 large chicken breasts, boneless, skinless, and cut in half
  • 1 (10.75-ounce) can cream of chicken soup
  • 2 tablespoons butter
  • 2 tablespoons milk
  • fresh parsley, optional, to taste, for garnish
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Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a 9×13-inch casserole dish.

Step 3 –Place the crushed crackers, the salt, the pepper, and the dried parsley in a shallow dish.

Step 4 –Place 1/2 cup of the sour cream in a separate dish.

Step 5 –Place the grated cheddar in a separate dish.

Step 6 –Dip each chicken breast half into the sour cream, making sure it coats the chicken on all sides.

Step 7 –Place the sour cream-coated chicken in the cheese, coating it as best as possible.

Step 8 –Dredge the chicken in the cracker crumb mixture until well-coated.

Step 9 –Place the chicken in the prepared baking dish.

Step 10 –Cover the dish with foil and bake the chicken for 50-55 minutes.

Step 11 –Remove the foil and bake until the chicken is cooked through at 165 degrees F, about 10 minutes.

Also Read:  Grandpa's Skillet Pie

Step 12 –Place the cream of chicken soup, the remaining sour cream, the butter, and the milk in a small pot.

Step 13 –Cook the sauce mixture over medium-high heat until well-combined, about 5 minutes.

Step 14 –Serve the chicken with the sauce and garnish with the fresh parsley.