Description
A comforting baked chicken casserole featuring tender chicken coated in a crunchy pretzel crust and baked in a rich, creamy cheese sauce. Perfect for an easy family dinner with a satisfying combination of creamy and crunchy textures.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lb / 680 g)
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 can (10.5 oz / 300 g) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 2 tbsp chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
- Place beaten eggs in a second bowl and crushed pretzels in a third bowl.
- Dredge each chicken breast in the flour mixture, then egg, then coat thoroughly with crushed pretzels.
- Heat olive oil in a skillet over medium heat and lightly brown the chicken on both sides for 2–3 minutes per side.
- Arrange chicken in the prepared baking dish.
- In a mixing bowl, whisk together cream of chicken soup, sour cream, milk, and half of the cheddar cheese.
- Pour the creamy mixture evenly over and around the chicken.
- Sprinkle remaining cheddar cheese on top.
- Bake for 30–35 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving. Garnish with parsley and serve warm.
Notes
- Chicken thighs may be substituted for chicken breasts.
- For extra crunch, reserve some crushed pretzels and sprinkle on top before baking.
- Sharp cheddar provides the best flavor, but Monterey Jack or Colby can also be used.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American