Years ago I discovered a recipe for Chicken Supreme - a yummy mix of chicken breasts, sour cream & cream of chicken soup, topped with buttery cracker crumbs. It was a huge family favorite, but the problem is that it makes a big batch. And now that I am cooking for only two, I don't make it very often unless we are having company for dinner. Then a few weeks ago I came across this version and thought it sounded very similar to my classic recipe and I could make it for just us two. So I did, and WOW! is this ever good! It's a definite keeper!
Crush two sleeves of Ritz or saltine crackers. (I didn't use this much so I would recommend putting about half in the dish to use and then add to it if you need to.)
Take two pounds of chicken tenders or breast strips and dip them in a bowl filled with 1/2 cup of whole milk. Then dip them into another bowl filled with shredded cheddar cheese. You will probably need to press the cheese onto the chicken. The press the cheesy chicken into the cracker crumbs and press it again.
Lightly butter a 9x13 pan and lay the chicken inside the pan. Sprinkle with a little bit of dried parsley. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil and bake for an additional 10 - 15 minutes or until the edges are golden brown and crispy.
In a medium saucepan combine a can of cream of chicken soup, 2 Tbs. of sour cream and 2 Tbs. of butter. Stir with a whisk over medium high heat until the sauce is nice and hot. Pour sauce over the chicken and ENJOY!