Tuesday, June 16, 2009

Parmesan Chicken (Mandi Perrero)

1 sleeve crushed ritz crackers
3 Tbls Parmesan cheese
1 tsp garlic salt
4 boneless, skinless chicken breasts
1 cube butter, melted
1 can cream of chicken soup, undiluted
1/2 cup sour cream

Preheat oven to 350 degrees.  Combine cracker crumbs, Parmesan cheese, and garlic salt.  Dip each piece of chicken in butter (save a little butter to drizzle later) and then into the crumb mixture.  Arrange in a greased 9x13-inch baking dish.  Drizzle with left over melted butter.  Bake for about 45 minutes at 350.  Heat cream of chicken soup and sour cream in saucepan.  Heat until warm and serve over chicken. 
(I thought this recipe was a little too salty, so next time I might use Garlic powder instead.  Tyson thought it was perfect, though.)