The family loved this one. My favorite cheese to use for this is from right here in Vermont, Cabot sharp light cheddar. Yum!
Crispy Cheddar Chicken
- 4 lbs. chicken tenders or 8 chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
- 2-4 tablespoons water
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 foil and bake at 400° F. for 35 minutes. Remove the 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. Add water if sauce is too thick. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Serves 8-12.