Crispy Cheddar Chicken

Ingredients

Chicken

4 boneless chicken breasts

Garlic Butter Ritz crackers (2 packs)

1/2 cup milk

2 cups shredded cheddar cheese

Salt to taste

Garlic pepper to taste

Dried parsley to sprinkle over chicken and use for garnish on top of sauce

Sauce

1 10 oz. can of Campbells Cream of Chicken soup

2 Tablespoons sour cream

2 Tablespoons butter

Instructions

Preheat oven to 400 degrees Fahrenheit.

Put the Ritz crackers into a Ziploc bag and use a rolling pin to crush them. You could also use a food processor for this step.

Prepare a 9×13 baking pan by spraying it with nonstick spray. Set aside.

Put the milk, cheese and cracker crumbs into three separate small pans.

Dip the chicken breasts into the milk, pat a good amount of the cheese onto each breast and then coat with the cracker crumbs.

Put the chicken breasts into the 9×13 inch baking pan and sprinkle the breasts with the salt, pepper and parsley.

Cover the pan with aluminum foil and bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through.

In a sauce pan, whisk together the soup, sour cream and butter until the sauce is hot. Spoon a bit of sauce over each chicken breast and garnish with a bit more parsley.

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