For a while I haven’t really been cooking anything new, I’ve been eating a lot of soups (healthy, don’t have to cook again for several days!) but I could tell James was getting REALLY tired of that. Mostly because he said so 🙂 I decided to try a new dish that looked totally him.
This was REALLY good. I mean like seriously good. It was pretty easy to make, I ended up with a ton of crushed crackers leftover, but I’d be nervous crushing up less and then not having enough and having to crush more mid-way through cooking. We loved it though, I hope you do too!
4 large chicken breasts
2 sleeves Ritz crackers (I used Town House)
1/2 tsp Tony’s Creole Seasoning, plus a little extra
1/2 cup milk
3 cups cheddar cheese, grated
1 tsp dried parsley
1 can cream of chicken soup
2 tbsp sour cream
2 tbsp butter
- Preheat the oven to 400 degrees.
- Cut each chicken breast into three large chunks, season lightly with Tony’s.
- In a small food processor, grind up the crackers. Alternatively, you can put them in a Ziploc bag, seal it and pound them with a can or something.
- Place the milk in one dish, cheese in another and cracker crumbs in another. Add 1/2 tsp Tony’s to the cracker crumbs and stir to combine.
- Dip each piece of chicken into the milk, then toss to coat into the cheese, then the cracker crumbs. Lay them in a casserole (9×13) coated with nonstick spray.
- Lightly sprinkle parsley over the top of each chicken breast. Cover the pan with aluminum foil and bake 35 minutes. Remove the foil and bake an additional 10 minutes, or until the edges of the chicken are turning golden brown and crispy.
- While that’s cooking, empty the can of soup into a small saucepan. Add the sour cream and butter and stir over medium heat until the sauce is heated through. Serve over chicken.