For the Crispy Cheddar Chicken:
4 large chicken breasts;
2 sleeves Ritz crackers, crushed into crumbs;
¼ tsp salt;
⅛ tsp freshly ground black pepper;
½ cup milk;
3 cups cheddar cheese, grated;
1 tsp dried parsley.
For the creamy sauce:
1 can (10 oz) cream of chicken soup;
2 tbsp sour cream;
2 tbsp butter.
Preheat the oven to 400°F. Grease a 9×13 inch baking pan with non-stick cooking spray.
Cut the chicken breast into 3 equal pieces. Repeat with the remaining chicken breasts.
You will need three shallow bowls for breading chicken breast. Add milk to the first bowl, add cheddar cheese to the second one. Then, add crumbled Ritz crackers, salt, and black pepper to the third shallow bowl. Mix to combine.
Dip each chicken breasts into the milk and coat with shredded cheddar cheese. Then, coat chicken with crumbled Ritz crackers. Repeat with the remaining pieces of chicken.
Place breaded chicken breasts on the prepared baking pan. Then, sprinkle with dried parsley. Bake in the preheated oven for 30-35 minutes covered with aluminum foil. Then, remove aluminum foil. Bake for additional 10 minutes uncovered or until chicken breasts are golden and crispy.
While the crispy cheddar chicken is baking, prepare the sauce. In a saucepan, whisk together the cream of chicken soup. sour cream, and butter over medium-high heat until combined and hot.
Remove the baking pan from the oven and serve with hot sauce. Enjoy!