This is a very piquant and succulent way to serve chicken and very easy to do. Note that the quantities given below are for eight people.
I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen, came back and plugged in some ingredients, and up this popped. To be honest, I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However, I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn, but in the end it actually added a good crunch. - 05 Dec 2008 (Review from Allrecipes USA and Canada)
I made some changes. I can't have spices so I left off the cajun season and ground cayenne pepper. I didn't have any mushrooms so they were left off too. But the chicken came out DELICIOUS. I agree about cutting down on the butter and I would maybe add more cracker crumbs to make it a little crispier. The sauce that it makes is wonderful. My daughter who eats like a bird, had two helpings. I served it with rice. - 17 Apr 2004 (Review from Allrecipes USA and Canada)
I fixed Eric's baked chicken last night and my family told me it was the "best" chicken dish they've ever had and that I could fix it again anytime! And to top it off, it was EASY!! - 16 Apr 2004 (Review from Allrecipes USA and Canada)