Cheddar Baked Chicken
2 chicken breasts, cut
½ cup Panko bread crumbs
¼ tsp salt
1/8 tsp pepper
½ cup 2% milk
1 ½ cups shredded cheddar cheese
1 can (10 ¾ oz) cream of celery soup (You can use cream of chicken or mushroom, really just depends on your preference)
2 Tbsp sour cream
2 Tbsp butter
1/8 tsp pepper, to taste
Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.
Pour the milk, cheese and bread crumbs into 3 separate small pans. Combine salt and pepper with the bread crumbs and stir the mixture around to combine. I allowed the chicken to brine or marinate in the milk for about 2 hours so I only had to dip twice
Alternate dipping each piece of chicken into the milk, cheese and bread crumbs.
Place the chicken in the sprayed baking pan.
Cover pan with foil and bake for 35 minutes. Remove the foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
For the sauce:
Combine the soup, sour cream and butter in a saucepan; whisk together. Add pepper to taste. Cook on medium heat until the sauce is nice and hot, stirring occasionally. Serve over the chicken.