INGREDIENTS
1/2 cup of whole milk.
3 cups of grated cheddar cheese.
1 tsp. of dried parsley.
2 lbs of chicken tenders or 4 large chicken breasts.
2 sleeves of Ritz crackers.
1/4 tsp. of salt.
1/8 tsp. of pepper.
(for the sauce):
1 (10 ounce) can cream of chicken soup.
2 tbsp. of sour cream.
2 tbsp. of butter.
Preheat the oven to 400 degrees and spray a 9×13 pan with cooking spray.
Into 3 separate small pans, pour the milk, the cheese and cracker crumbs (crush the crackers) in each pan. Add in the salt and pepper to the cracker crumbs and stir to combine.
If you use chicken breasts cut each into 3 large pieces. Now dip each piece of chicken into the milk then the cheese. Try to press the cheese into the chicken with your fingers. And finally, press the coated chicken into the cracker crumbs and press it in.
Lay the chicken inside the prepared pan and sprinkle the dried parsley over.
Cover the pan with tin foil and bake for 35 minutes.
Take out the pan, remove the foil and bake for 10 or 15 more minutes.
Mix together the cream of chicken soup, sour cream and butter in a medium sized sauce pan. Place the saucepan over medium high heat and stir so that the sauce is nice and hot.
Pour the sauce over the chicken right before serving.
Crispy, delicious and yummy! I made chicken 3 to 4 times a week, so I’m always trying to put something new on the table! Give it a try and let me know what you think.
Into 3 separate small pans, pour the milk, the cheese and cracker crumbs (crush the crackers) in each pan. Add in the salt and pepper to the cracker crumbs and stir to combine.
If you use chicken breasts cut each into 3 large pieces. Now dip each piece of chicken into the milk then the cheese. Try to press the cheese into the chicken with your fingers. And finally, press the coated chicken into the cracker crumbs and press it in.
Lay the chicken inside the prepared pan and sprinkle the dried parsley over.
Cover the pan with tin foil and bake for 35 minutes.
Take out the pan, remove the foil and bake for 10 or 15 more minutes.
Mix together the cream of chicken soup, sour cream and butter in a medium sized sauce pan. Place the saucepan over medium high heat and stir so that the sauce is nice and hot.
Pour the sauce over the chicken right before serving.
Crispy, delicious and yummy! I made chicken 3 to 4 times a week, so I’m always trying to put something new on the table! Give it a try and let me know what you think.
