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Crispy Cheddar Chicken

  • 5 chicken breasts
  • 2 sleeves Ritz crackers, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 3 cups shredded cheddar cheese
  • 1 teaspoon dried parsley
  • 1 can cream of chicken soup
  • 2 tablespoons sour cream
  • 2 tablespoons butter
  • 1/2 cup milk
How to make it:
  1. Cut each chicken breast into 3 large chunks. Pour the milk, cheese, and cracker crumbs into 3 separate bowls (or loaf pans work well).
  2. Toss the chicken chunks with salt and pepper and then dip each piece into the milk, then the cheese. Press the cheese as well as you can into the chicken.
  3. Then coat it in the cracker crumbs and press them into the chicken also. (This process is messy and cheese will end up in the cracker crumbs, but it’s ok.)
  4. Place coated chicken pieces into a non-stick sprayed 9×13 pan. Sprinkle parsley over the chicken. Cover with non-stick sprayed foil and back at 400 degrees for 35 minutes. Remove foil and bake for an additional 10 minutes or until the chicken is golden and crispy.
  5. Prepare sauce by combining cream of chicken soup, sour cream, butter, and milk in a saucepan. Heat stirring until smooth and hot. Serve over chicken.
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