shredded cheddar cheese
10 oz cream of chicken soup
2Cut each chicken breast into three sections
3Pour the milk, cheese and cracker crumbs into shallow dish.
4Mix salt & pepper into the crackers.
5Dip each piece of chicken into the milk and then the cheese, coating well. Then press into the cracker crumbs.
6Grease a 9x13 baking or pan and lay the chicken inside the pan.
7Sprinkle the dried parsley and rosemary over the chicken.
8Cover the pan with tin foil and bake 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.
9In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk
10Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.