Ingredients:
For the Chicken:
2 lb chicken tenders (or 4 large breasts)
2 tubes Ritz crackers
¼ teaspoon salt
⅛ teaspoon pepper
½ cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
For the Sauce:
1 can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Directions:
Preheat the oven to 400°F and spray a 9x13-inch baking pan with cooking spray.
Crush the Ritz crackers and place them in a shallow dish. If using chicken breasts, cut each into 3 large pieces.
Pour the milk, grated cheese, and crushed crackers into separate bowls. Stir the salt and pepper into the cracker crumbs.
Dip each piece of chicken into the milk, then coat with grated cheese, pressing the cheese onto the chicken. Finally, coat with the cracker crumbs, pressing firmly to ensure an even layer.
Arrange the coated chicken in the prepared baking pan. Sprinkle dried parsley over the top.
Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, or until the chicken is golden brown and crispy on the edges.
While the chicken bakes, prepare the sauce by combining cream of chicken soup, sour cream, and butter in a saucepan over medium-high heat. Whisk until the mixture is hot and smooth.
Serve the chicken warm with the creamy sauce drizzled over the top.
Servings: 4-6
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