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chicken tenders or chicken breast
sleeves of ritz type crackers; crushed
salt (i omitted the salt because of the crackers)
grated cheddar cheese
can cream of chicken soup
sour cream (i used sour cream with chives)
butter. (i used country crock)
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate shallow pans or bowls.
Toss the salt and pepper into the cracker crumbs and stir to combine.
Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers.
Firmly press the cheesy coated chicken into the cracker crumbs.
Greese a 9×13 pan with canola oil and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken. Cover the pan with aluminum foil.
Bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10-15 minutes or until the edges of the chicken are golden brown and crispy.
In a medium size sauce pan, combine the cream of chicken soup, sour cream and butter. Blend well with a wire whisk.
Stir it over medium high heat until the sauce is nice and hot. Spoon over the finished chicken and serve.
Last Updated: Tue, May 28, 2013