2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 shredded cheddar cheese
1 tsp Ranch dressing mix
2 Tbsp milk
1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400.
In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together eggs and milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12-15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.