2 pounds chicken tenders or 4 large chicken breasts cut into tender sized strips
2 sleeves Ritz crackers, crushed to crumbs
FRESH ground sea salt and black pepper, to taste
1/2 cup WHOLE milk
3 cups cheddar cheese, grated
1 tablespoon FRESH chopped parsley, optional

  • Preheat oven to 400°.
  • Spray a 9×13 pan with non-stick cooking spray.
  • Season the cracker crumbs with the FRESH ground sea salt and black pepper, stirring to combine.
  • Make a dredge station with 3 separate pans of the milk, cheese and cracker crumbs.
  • Dip each piece of chicken into the milk and then the cheese, pressing the cheese into the chicken with your fingers.
  • Then firmly press the cheesy coated chicken into the cracker crumbs to coat well.
  • Lay the chicken inside the pan.
  • Sprinkle the parsley over the chicken.
  • Cover the pan with foil and bake 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.

1 10 ounce can cream of chicken soup (see notes)
2 tablespoons sour cream
2 tablespoons butter

  • In a medium sauce pan whisk together the soup, sour cream and butter.
  • Stir over medium high heat until warmed through.
  • Serve over the chicken.

NOTES: Cream of anything soup (as long as it goes with cheddar cheese) works and helps change up flavors!

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