Cheesy Ritz Cracker Chicken!

By RoketJSquerl

Ingredients

• 12 boneless chicken breast tenderloins or 4 large boneless chicken breasts cut in thirds lengthwise
• 2 cups buttermilk
• 2 sleeves of Ritz crackers, crushed fine
• 1 cup finely shredded cheddar cheese
• 4 Tbs. butter, melted
• seasoned salt
• black pepper
• Cream Sauce
• 1 (10.5 oz.) can of cream of chicken soup
• 1 cup milk
• 1 cup sour cream
• 1/4 tsp. seasoned salt
• 1/4 tsp. black pepper
• 1/4 tsp. garlic powder

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

Place the chicken pieces in a bowl and pour the buttermilk over it all making sure to coat it all over really well. If you have time, cover and let it hang out in the fridge for about an hour. This really tenderizes the chicken and makes it so good. If you don't have time for that, you can skip it and it's still good.

Preheat the oven to 375 degrees.

Place the Ritz cracker crumbs and the finely shredded cheddar cheese in a gallon size Ziplock bag. You can crush the crackers in the food processor or place them in the bag and use your rolling pin to crush them. I prefer using the rolling pin to do this, because I don't like them too fine.

Place about three pieces of the chicken at a time in the bag, seal and shake to coat the chicken. Be sure to let the excess buttermilk drip off first. Place each piece on a baking sheet you have covered with nonstick foil and sprayed with nonstick spray. Make sure they are not touching. If the pieces do not get good and coated, once they are on the baking sheet, I go back and pack some extra crumbs on top of each piece. Continue breading until all pieces are coated.

Drizzle each piece with the melted butter. Sprinkle each piece with a little seasoned salt and a little black pepper.

Place in a 375 degree oven and bake for 40-45 minutes or until browned on top. There is no need to turn them during cooking.

To make the cream sauce, just place all of the ingredients for it in a saucepan. Heat over medium heat just until heated through. I served the sauce on the side and let everyone that wanted it over their chicken or mashed potatoes, serve themselves.