Ingredients
- Sauce:
- 2 lbs. chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz Crackers
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/2 C whole milk
- 3 C cheddar cheese, grated
- 1 tsp. cried parsley
- 1 10 oz. can cream of chicken soup
- 2 TBS. sour cream
- 2 TBS. butter
Preparation
Step 1
1. Crush crackers. If using breasts, cut into 3 large pieces.
2. Pour the milk, cheese and cracker crumbs into 3 seperate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
3. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesey coated chicken into the cracker crumbs and press it in.
4. Spray a 9 x 13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 for 35 min. Remove the tin foil. Bake for an additional 10-15 min. or until edges of chicken are golden brown and crispy.
5. Combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over chicken.