4 large chicken breasts, cut into large chunks
1 sleeve Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cup cheddar cheese, grated
1 teaspoon dried parsley
1 14 ounce can cream of chicken soup
2 tablespoon butter
2 tablespoon sour cream
Cut each chicken breast into 3 large chunks.
In a gallon size storing food plastic bag , smash ritz crackers into crumbs.
Cast the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 teaspoon salt and 1/8 teaspoon pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk, cheese and crumbs in succession.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 205°C degrees for about 40 minutes.
Combine the sauce ingredients (soup, sour cream and butter) into a microwaveable safe dish, and cook until it’s stir-able melty and warm.
Spread the sauce over the chicken once it’s been served.