This is definitely too easy for how good it is. The mixture of crackers with the cheddar cheese is to die for! I think it’s a new family favorite.
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
3 oz cream cheese
Cut each chicken breast into 3 large chunks. Grind up the Ritz crackers. I do this in a food processor, but you can easily put them in a bag and crush them with a rolling pin, or put them in a bowl and crush them with a bottom of a cup.
Whisk the milk and egg together. Pour the milk mixture, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture to combine.
Dip each piece of chicken first into the milk, then into the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, but it all eventually ends up in the same place, so don’t worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. After you have coated all of the chicken and placed it in the baking dish, dump the remaining cheese and cracker crumbs over top of the chicken. Sprinkle the dried parsley over the chicken.
Cover the pan with foil and bake at 400 degrees for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the edges of the chicken are golden brown and crispy.
In a medium saucepan combine the cream of chicken soup, sour cream, butter and cream cheese. Stir over medium heat until the sauce is nice and hot. Serve over crispy chicken and garnish with more dried parsley. Enjoy!!