Chicken ▢4 large boneless skinless chicken breasts cut in half ▢2 sleeves Ritz crackers ▢1/4 teaspoon salt ▢1/8 teaspoon pepper ▢1 teaspoon dried parsley ▢1/2 cup sour cream ▢3 cups grated cheddar cheese ▢fresh parsley for garnish Sauce ▢1 can cream of chicken soup ▢1/8 cup sour cream ▢2 tablespoon butter ▢2 tablespoon milk
Preheat oven to 375°F.
Place crushed crackers in a shallow dish along with salt, pepper, and parsley. Also place sour cream in a separate dish, and cheese in another dish as well.
Begin by dipping each breast half into sour cream, coating all sides, and then placing in the cheese dish, coating with shredded cheese Then, place each breast into the cracker mixture until well coated.
Place into a greased 9×13. Cover and bake for 50-55 minutes. Remove foil and bake for an additional 10 minutes or until edges are golden brown.
As the chicken is finishing cooking, place the sauce ingredients into a small pot and cook on medium-high heat. Stir until well combined and serve over the chicken along with fresh parsley. ENJOY!