This is one of the receipts that I pinned on Pinterest and decided to try out.
This receipt was a huge success. I will defiantly do it again.
You really don`t need the sauce I won`t even bother with it next time.
I rubbed the chicken with a chicken seasoning prior to dipping it in milk but I don`t think it was even necessary.
I defiantly didn`t use 3 cups of cheese I only used about 2 cups.
|2||lbs chicken tenders or 4 large chicken breasts|
|2||sleeves Ritz crackers|
|½||cup whole milk|
|3||cups cheddar cheese, grated|
|1||teaspoon dried parsley|
|1||10 ounce can cream of chicken soup|
|2||tablespoon sour cream|
- Crush crackers.
- If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
- Pour the milk, cheese and cracker crumbs into 3 separate small pans.
- Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers.
- Then press the cheesy coated chicken into the cracker crumbs and press it in.
- Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
- Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil,
- bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
- In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
- Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.