Crispy Cheddar Chicken

I have a straightforward dinner formula for you nowadays. Easy and simple and engaging and smile provoking…an all around treasure.

I love it once smiles ar angry. Heck. I’ll take a smile from my youngsters even while not agitating it! It’s with great care abundant nicer once individuals smile rather than whine.

This formula makes a good deep freezer meal. Assemble the chicken in step with formula directions, however do not bake it. Cowl your pan tightly with foil and freeze. once you ar able to use it let it thaw fully and so bake at four hundred degrees for thirty five minutes. it is best to form the sauce recent, once you ar able to eat.

INGREDIENTS

Chicken :

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

Sauce :

1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter

INSTRUCTIONS

Cut each chicken breast into 3 large chunks.
In a small food processor grind up the ritz crackers.
Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk then 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, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
Spray a 9x13 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 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.