Ingredients
- 2 lbs boneless skinless chicken tenders or breasts
- 2 sleeves butter crackers, such as Ritz
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 2 tablespoons milk
- 2 eggs, beaten
- For the sauce:
- 1 can cream of chicken soup
- 2 tablespoons sour cream
- 2 tablespoons butter
- Milk, as needed
Directions
- 1
Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray.
- 2
If using chicken breasts, cut each breast into 2 or 3 large pieces.
- 3
In a food processor, pulse crackers, cheese, salt, pepper, garlic powder, and parsley until fine crumbs are formed.
- 4
In a shallow bowl, whisk together the eggs and milk. Place cracker/cheese mixture in a separate shallow bowl.
- 5
Dredge the chicken pieces in the egg mixture, then in the cracker mixture, pressing in crumbs to coat well.
- 6
Place chicken in prepared pan and spray with a thin layer of cooking spray. Cover dish with foil and bake for 20 minutes. Remove foil and bake until chicken is golden brown and crispy, 10 minutes more.
- 7
Meanwhile, make the sauce: In a medium saucepan, stir together chicken soup, sour cream, and butter, over medium-high heat. Add milk by the tablespoon until desired consistency is reached.
- 8
Serve over chicken and enjoy!