You are The Bomb, Mom. What ever you made with that trusty old cream of chicken soup is rocking my world.” I thought so. I knew you were … Press the cheese into the chicken with your fingers. … tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
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
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.
If using chicken breasts, cut each breast into 2 or 3 large pieces.
In a food processor, pulse crackers, cheese, salt, pepper, garlic powder, and parsley until fine crumbs are formed.
In a shallow bowl, whisk together the eggs and milk. Place cracker/cheese mixture in a separate shallow bowl.
Dredge the chicken pieces in the egg mixture, then in the cracker mixture, pressing in crumbs to coat well.
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.
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.
Serve over chicken and enjoy!