4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 t dried parsley
1 14 oz can cream of chicken soup
2 Tbsp sour cream
2 Tbsp butter
Preheat oven to 400* Spray a 9x13 baking dish.
Cut each chicken breast into strips. In a zip lock bag, crush up the Ritz crackers and add 1/4 t salt and 1/8 t pepper.
In 3 separate small bowls, poor milk, cheese and cracker crumbs.
Dip each piece of chicken into the milk then cheese and finally the cracker crumbs.
Lay the chicken in 9x13 baking dish.
Sprinkle chicken with dried parsley.
Cover pan with foil and bake at 400* for 35 min. Remove foil, bake for an additional 10 min, or until edges of the chicken are golden brown and crispy.
In a medium sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir constantly over medium high heat until the sauce is hot. Serve over chicken!