This was posted on facebook and I was so glad I saved it. Everyone loved it and couldn't get enough. It wasn't too easy getting the cheese to stick to the chicken, so I just held it on with my fingers as I placed it in the crackers. It then stayed on the chicken. LOL!
prep time15 Min
cook time50 Min
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)
How To Make
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 Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!