Cheesy baked chicken

Have you noticed the plethora of recipes posted all over facebook? Well this is one such recipe! Since I can't link you to my friends' wall and there is no source listed, I'm copying and pasting!

It starts with a photo and then this:

You may never fry chicken again after tasting this baked crispy chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
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.

Well, I don't know about you, but I read the quantities they wanted me to get raw chicken all over and then toss and I was not about to use {waste?!} that much!! I measured out 2 cups of cheese and figured if I needed more I could get more. Yeah, I probably used 1 1/4 cups of cheese. I smooshed up one sleeve of ritz crackers....I bet I could have used half of one. I also only added half the salt and I never measure my pepper because I like it freshly ground.
I want to note that it was not easy to get the cheese and then the crumbs to stick to the chicken, and it seemed like a lot of cheese fell off into the chicken...which doesn't matter a lot, but the process was a little frustrating...

My husband put together the sauce. He followed the instructions as listed but he added about 3 tbsp bottled alfredo sauce. Mixed and heated it up and we put it on the chicken! YUM!
Then! He cooked up some shaped pasta and mixed about half the sauce with the pasta, which we served on the side!

Add a helping of veggies and there was dinner tonight! Dinner was great. The recipe is worth keeping and doing again. Everyone enjoyed it- hooray!