Crispy Cheddar Chicken Tenders Recipe – chicken tenders coated in cheddar, Ranch and Ritz Crackers then baked and topped with a delicious sauce. One of our all-time favorite chicken recipes. Can coat the chicken ahead of time and freeze unbaked for later. Make sauce while tenders bake. Quick and easy weeknight meal!
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Pin This RecipeWe had this chicken for dinner last night and it was SOOOO delicious! I was disappointed that I was only able to eat two chicken tenders – I wanted to eat all of this. The best thing about this chicken is the sauce. Food snobs need to go ahead and look away now. The sauce is made with cream of chicken soup and it is so tasty. It reminded me of another one of my favorite dishes – Chicken Roll-Ups. Make this tonight – I promise you won’t be disappointed!!
We served these Crispy Cheddar Chicken Tenders with some lima beans and rice. We’ve also served them with green beans and pasta. Here are a few of our favorite side dish recipes from the blog that go great with this yummy chicken:
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Crispy Cheddar Chicken Tenders
Ingredients:
Chicken Tenders
- 2 lbs chicken tenders
- ½ sleeve Ritz or Club crackers
- 1½ cups shredded cheddar cheese
- 1 tsp ranch dressing mix
- dash black pepper
- 2 large eggs
- 2 Tbsp milk
Sauce
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup (I used Healthy Request)
- 2 Tbsp sour cream
- ¼ cup milk
- 1 Tbsp butter
- ¼ tsp pepper
- ½ tsp dried parsley
Instructions:
- Preheat oven to 400ºF.
- In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
- In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.
- Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
- Bake for 12-15 minutes.
- While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
Steph
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Great recipe and we grilled the chicken. I did not make this sauce this time but will try it later. The recipe is a keeper and everyone loved it! Thanks 🙂
Beautiful dish! I don't care if it does use canned soup. Then again, I wrapped bacon around tater tots 😉 I'm not exactly a food snob, lol.
Pinned. This sounds delicious Stephanie.
This looks so DELICIOUS!!!!!!
It is 1 1/2 cups of cheese
I'm making it as we speak 🙂
What is the unit of measurement on the cheddar cheese? The recipe currently states 1 1/2. I'm going to guess that it's TBSP and make this for dinner tonight.
I'm making it right now, & I used 1 1/2 cups and it seemed like the perfect amount!
Barbara – I did use cheddar cheese, but I am sure it would taste fine with your favorite cheese.
1 1/2 cups shredded cheddar I'm assuming? Can't imagine it'd be anything else.
I think my daughter would LOVE this.
You could freeze the chicken tenders
Does this freeze OK (without the sauce)?
I think it sounds great
Wish I had seen this recipe last night. I ended up make cornflake fried chicken with my tenders. But this looks SO much better 🙂
This looks completely yummy! Anything with a cracker crust has me drooling. Love how simple this is too using everyday pantry items.
You had me at 'food snobs look away now'….that's how I know I'm going to LOVE a recipe.
Before reading a word, I was hooked on the coating – it looks perfect. Both it and the sauce will be tried here soon.