Ingredients
4large chicken breasts
2sleevesRitz crackers
¼tbspsalt
⅛tbsppepper
½cupmilk
3cupscheddar cheese,grated
1tbspdried parsley
10ozcream of chicken soup,(1 can)
2tbspsour cream
2tbspbutter
Preparation
Cut each chicken breast into 3 large chunks. Set aside. In a food processor, grind up the ritz crackers.
In 3 small pans, divide the milk, cheese, and cracker crumbs into each pan. Add the salt and pepper to the Ritz cracker crumbs.
Dip chicken first in the milk pan, then roll in the cheese, pressing cheese into the chicken breast, and lastly roll the chicken into the cracker crumbs.
Spray a 9×13-inch pan with cooking spray and place the chicken into the pan. Lastly sprinkle the top of the coated chicken with the dried parsley.
Cover the pan with tin foil and bake at 400 degrees F for 35 minutes.
While the chicken is baking, in a medium saucepan, whisk together the cream of chicken soup, butter and sour cream until heated through.
Once chicken is done, serve the cream sauce over the chicken.
