3 boneless, skinless chicken breasts
1/2 cup milk
2-1/2 cups finely shredded cheddar cheese (I actually use a fiesta cheese blend that contains cheddar and other cheeses)
About 20 Ritz crackers (I use the Walmart brand crackers instead of the name brand)
Salt and pepper to taste
1 10-oz. can Cream of Chicken soup
2 tablespoons butter
2 tablespoons sour cream
Trim any remaining fat from the chicken breasts and cut into 3-4 strips each. You want all the strips to be approximately the same thickness for even cooking.
Crush the Ritz crackers into crumbs and add a little salt and pepper. Place the cracker crumbs, shredded cheese, and milk in separate bowls. Grease the bottom of one or two baking dishes. I like to use two because I want to leave enough space for the cheese to melt and get crispy in between the strips. The crispy cheese in the bottom of the pan is really good.
Dip each chicken breast strip into the milk, then the cheese (pressing the cheese into the chicken), then into the cracker crumbs. Place the strips in the baking dish. If you have leftover cheese, you can sprinkle it over the tops of the chicken strips.
Here's one pan of chicken all coated and ready to bake. Notice that I usually do sprinkle a little extra cheese on top. I had another pan about half this size as well.
Cover the baking dishes with aluminum foil. Bake at 400 degrees for 35 minutes. Remove the foil and continue baking for another 10 minutes or until the tops are browned and crispy.
To make the sauce, combine the Cream of Chicken soup, butter, and sour cream in a small saucepan. Heat on low, stirring frequently, until heated through and bubbly. Serve over the chicken or on the side.
Note: This chicken works really well with mashed potatoes and steamed green beans, especially since the sauce tastes good on potatoes too.
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