4 large chicken breasts
2 sleeves Ritz crackers (finely crushed)
1/4 t salt
1/8 t pepper
1/2 c milk
3 c cheddar cheese, grated
1 t dried parsley
14 ounce can cream of chicken soup
2 T sour cream
2 T butter
Cut chicken into 3 large chunks.
Pour milk into a bowl, another bowl for cheese and a bowl for cracker crumbs with 1/4 t salt and 1/8 t pepper mixed in.
Dip each piece of chicken into the milk, the cheese and then the cracker crumbs.
Grease a 9×13 inch pan and place chicken in pan. Sprinkle parsley over chicken. Cover the pan with foil. Bake at 400 degrees for 35 minutes. Remove foil, bake another 10 minutes, until the edges of the chicken are golden brown and crispy.
In a sauce pan combine cream of chicken soup, sour cream and butter with a whisk. Stir over medium high heat until sauce is hot. Serve over the chicken.
