This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze.
When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It’s best to make the sauce fresh when you are ready to eat.
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk
- 3 C cheddar cheese, grated
- 1 t dried parsley
- 1 10 ounces can cream of chicken soup
- 2 T sour cream
- 2 T butter
- Cut each chicken breast into 3 large chunks.
- In a small food processor grind up the ritz crackers.
- Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
- Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
- Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.6
- 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 minutes, or until the edges of the chicken are golden brown and crispy.
- Into a medium-sized saucepan 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.