Cheddar Chicken with Creamy Sauce
Crispy Smashed Potatoes and Steamed Broccoli
Ingredients
- 2 sleeves round buttery crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs
- 2 lb boneless, skinless chicken breasts
- 1 (10.5-oz) can cream of chicken soup
- ¼ cup sour cream
- 2 Tbsp butter
Instructions
- Preheat oven to 400°F. Stir together crushed crackers and cheese in a shallow bowl; season with salt and pepper, if desired. Lightly beat eggs in a separate shallow bowl.
- Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Dip chicken in beaten egg, then dredge in cracker mixture, pressing gently to adhere. Place on a lightly greased rack on a rimmed baking sheet.
- Bake 20 to 25 minutes or until chicken is done. Meanwhile, combine soup, sour cream, and butter in a saucepan. Cook over medium heat, stirring occasionally, until thoroughly heated; serve over chicken.
Side Dish Ingredients
- 2 lb small red potatoes
- ¼ cup butter, melted
- 1½ tsp garlic salt
- 1 tsp pepper
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 400°F. Cook potatoes in boiling water to cover in a large saucepan 10 minutes or until just tender; drain and place on a greased large rimmed baking sheet.
- Using a potato masher, mash each potato until flattened, but still intact. Drizzle with melted butter, garlic salt, and pepper.
- Bake 15 to 20 minutes or until edges of potatoes are browned and crispy.
- Steam broccoli according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
448
|
191
|
639
|
| Fat (g) | 24 | 8 | 32 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 40 | 5 | 45 |
| Carb (g) | 17 | 27 | 44 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 665 | 593 | 1258 |
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