Crispy and Creamy Cheddar Chicken

This was a great, quick, and very easy chicken dish that we really enjoyed! The original recipe specifically calls for Ritz crackers, but we used saltines since that's what I had available. The sauce is very tasty, but you can definitely omit it completely, or just serve it on the side so people can add their own. This would be great served with mashed potatoes so you could add some of that cheesy sauce to your potatoes too! Yumm! We had quite a bit of leftover cracker crumb mixture, which you could put in a Ziploc bag and freeze for another night.

We served this with some green beans and creamy macaroni and cheese for a great, filling, tasty weeknight dinner.

Crispy and Creamy Cheddar Chicken slightly adapted from Let's Dish

Ingredients
4 large chicken breasts 
1 sleeve crackers
1 1/2 cups cheddar cheese, grated
1 tsp dried parsley

1/4 tsp salt

1/8 tsp pepper

2 eggs

2 TBS milk

Sauce

1 (14 oz.) can cream of chicken soup

2 TBS sour cream

2 TBS butter

1/4 cup milk

Directions

1. Preheat the oven to 400 degrees.  Spray a 9x13 baking dish with cooking spray and set aside. Cut each chicken breast into 2 or 3 large pieces.
2. In a food processor combine the crackers, cheese, parsley, salt, and pepper.  Pulse a few times to form crumbs. 
3. In a shallow dish, beat together the eggs and milk until well combined.  Dip the chicken pieces in the egg mixture, then roll in the cracker crumb mixture, pressing the crumbs on to coat well.  Place the coated chicken in  the baking dish and spray the top of the chicken with a quick, thin, even layer of cooking spray.  Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy and chicken is cooked through. 
4. During the last 10 minutes of the chicken baking, place a medium saucepan on the stove. Combine the cream of chicken soup, sour cream and butter with a whisk. Cook and stir over medium high heat until the sauce is evenly mixed and warmed through. Add milk until sauce reaches desired consistency.  Serve over the chicken, or on the side.