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Crush crackers. If using chicken breasts and not
tenders, cut each chicken breast into 3 large
pieces. Pour the milk, cheese and cracker crumbs
into 3 separate small pans. Toss the salt and
pepper into the cracker crumbs and stir the
mixture around to combine. Dip each piece of
chicken into the milk and then the cheese. Press
the cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the
cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the
chicken inside the pan. Sprinkle the dried parsley
over the chicken. Cover the pan with tin foil and
bake at 400 degrees 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.
In a medium sized sauce pan combine the cream of
chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is
nice and hot. Serve over the chicken.
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