Crispy Cheddar Chicken

Today's dinner: Crispy Cheddar Chicken. Another amazing recipe from Pinterest... Pinterest has really served us well so far! This chicken turned out so so so so delicious. You know you're doing something right when we go for seconds! It was so good. We couldn't get enough. I considered just finishing off the leftovers tonight... I'm still considering it. :)
This chicken is so easy and does not require a ton of ingredients. It's basically chicken covered in crumbled Ritz crackers and cheese, with a gravy on top that is basically cream of chicken soup. I highly recommend making this chicken, seriously. It was SO good.
Here it is!

And with the gravy on top:

(with some Parmesan asparagus on the side)

Ingredients:
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers (I only used one and a half sleeves and had plenty leftover)
1/4 tsp salt
1/8 tsp pepper
1/2 C milk
3 C cheddar cheese, grated (We couldn't decide between mild, medium, or sharp, so I just used a mixture of it all. And I used 2 cups of cheese and barely had enough)
1 tsp dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tbsp sour cream
2 tbsp butter

Directions:
1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers (I didn't feel like pulling out the food processor letting it take up space in my tiny tiny kitchen, so we just put the crackers in a ziploc bag and crushed them that way - worked great!)

3. 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.

4. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Press the cheesy chicken into the cracker crumbs.  (This is pretty messy and not everything sticks, but you can always put a little more cheese and crackers on top before you bake it)

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. 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. (I looked at the chicken after about twenty minutes and they looked close to done, so I took the foil off then and cooked for another 5-10)

8. Into 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. (This looked super thick, so we added a little bit of milk to the gravy... We also added some cheese to melt into the gravy because, well, why not!) Serve over the chicken.