The latest “trend” is for people to share recipes on Facebook.
I love FB, don’t get me wrong, but I find it near-to-impossible to be able to go back and look something up — whether on your wall or someone else’s.
And I can guarantee you that I won’t be making that delicious-looking recipe tonight!
If it’s on FB, it might not have a link to a site. Which means that I can’t Pinterest it (where I keep most of my suggested recipes). And I don’t want to pay membership fees for one of the recipe sites to be able to upload the recipe there.
Unless you suggest a better way (please!), I guess I will post them here, for future reference. 🙂
And here’s how you make it:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
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.
So… Who wants to come over and try this with me?! 🙂