Crispy Cheddar Chicken
- 2 lbs chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- Salt & Pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 10 ounce can of cream of chicken soup
- 2 Tbsp of sour cream
- 2 Tbsp of butter
Crush cracker's, if using breast, cut into strip's.
Using three seperate bowl's put milk, cheese, & cracker crumbs into each.
Add the salt & pepper into the cracker crumb's & mix together.
Dip each piece of chicken into the milk then cheese.
Press the cheese into the chicken with fingers.
Press the cheesy chicken into the cracker crumbs & put into a 9x13 pan that has been sprayed with Pam.
Sprinkle the dried parsley over the chicken.
Cover with tin foil & bake at 400 degree's for 35 minutes.
Remove foil & bake for an additional 10 - 15 minutes or until edges of chicken are golden brown & crispy.
In a medium size sauce pan combine the chicken soup, sour cream, & butter with a whisk.
Stir on medium high heat until sauce is nice & hot.
Serve over the chicken.