chicken tenders or 4 large chicken breasts
cheddar cheese, shredded
10 oz can condensed cream of chicken soup
2If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
3Pour the milk, cheese and cracker crumbs into 3 separate small pans.
4Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
5Dip each piece of chicken into the milk and then the cheese.
6Press the cheese into the chicken with your fingers.
7Then press the cheesy coated chicken into the cracker crumbs and press it in.
8Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
9Sprinkle the dried parsley over the chicken.
10Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
11Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
12In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
13Stir it over medium high heat until the sauce is nice and hot.
14Serve over the chicken.