The Chicken is moist and tender and This breading is really good with the cheese and Ritz crackers and seasoned just right, it keeps it tender but cooks up crispy. The easy sauce is simply delicious~Try it! It will become a favorite Chicken Dish in your house too. Enjoy Good Food
First you need to cut your chicken breasts into strips or nuggets for little ones is good
You will need 3 bowls for the dipping
After you have your chicken cut up soak it in the bowl of milk while you crush your crackers
Then dip the chicken in the cheese bowl and press on the cheese
Then move each piece to the Cracker Bowl and press it into the Chicken
Place in Grease Baking Pan
Preheat your Oven to 400 Degree F
Cover your baking Pan with Foil and place in the middle of your oven to bake 35 mins covered
While this bakes make your Sauce up and keep it warm on low, Do not let this boil as your sour cream would curdle and you don't want that.
After 35 minutes remove foil and continue baking until the chicken is crispy but do not let it burn
about 10-15 minutes depending on oven
I wouldn't put it on your lowest rack setting so the bottom doesn't burn
Doesn't that Look Oh So Good, It Really Is!!
Enjoy! Good Food
What you Need:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon paprika
1/2 cup whole milk
3 cups cheddar cheese, grated
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
How to Make it:
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper and seasonings into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In 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.