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 (I used a mix of several country herbs in my gravy)
1 10oz Can of cream of chicken soup
2 tablespoons of sour cream (this is the ingredient I cut out and the gravy still tasted great.)
2 tablespoons of butter
Instructions: (pre-heat oven to 400 degrees)
1. Grind your crackers into fine crumbs. This will be your breading on the chicken. I used my magic bullet to do this step. Mix the crumbs with your salt
2. Put your milk,
crumbs each in a separate pan or bowl and line them up in that order.
first into the milk, then into the
(use your fingers to press the cheese onto the chicken), then
into the crumbs (some of your cheese will fall off…that is okay).
4. Put your crumb/cheese covered chicken breasts in a greased pan. I added some crumb/cheese mixture onto bare spots once they were in the pan.
5. Cover your pan with foil and
at 400 degrees for about 35 minutes.
6. After 35 minutes, remove the foil and
uncovered for an additional 10 minutes. This step will make your chicken crunchy and browned on the edges.
1. Combine the
(with recommended amount of water according the the can), sour
(or leave this out like I did), and your butter.
2. Whisk them together and
on medium until it is
and heated through.
3. Spoon the
over your cooked chicken and serve.
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