4 large chicken breasts
2 sleeves Ritz Crackers
1/4 t salt
1/8 t pepper
1/2 cup milk
3 cups grated cheddar cheese
1 t dried parsley
10 ounce can cream of chicken soup
2 T sour cream
2 T butter
Cut each chicken breast into 3 large chunks. Set aside. In a food processor (or I put mine in a big ziplock bag and used a rolling pin), grind up the ritz crackers.
In 3 small pans, divide the milk, cheese, and cracker crumbs into each pan. Add the salt and pepper to the Ritz cracker crumbs.
Dip chicken first in the milk pan, then roll in the cheese, pressing cheese into the chicken breast, and lastly roll the chicken into the cracker crumbs.
Spray a 9x13 pan with cooking spray and place the chicken into the pan. Lastly sprinkle the top of the coated chicken with the dried parsley.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
While the chicken is baking, in a medium saucepan, whisk together the cream of chicken soup, butter and sour cream until heated through.
Once chicken is done, serve the cream sauce over the chicken.