Crunchy Cheddar Chicken
adapted from . . . a Facebook Post
2 pounds chicken tenders or 4 large chicken breasts cut into strips
2 sleeves Ritz Crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar Cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Crush crackers. If using chicken breasts and not tenders, cut each breast into 3-4 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 9x13 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 back 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 over medium high heat until the sauce is nice and hot. Serve over chicken.