This recipe is courtesy Mandi Perrero
I made this recipe last Sunday night and Brad told me it was probably the best chicken that I have ever made him. I didn't use as much butter as called for - probably only about 3/4 stick of butter, and next time I will probably try using less - to cut the fat a bit. I also used the reduced fat Ritz and it was still really good.
2 cups crushed Ritz crackers
3 Tbsp Parmesan cheese
2 tsp garlic salt
6-8 boneless, skinless chicken breasts
3/4 cup butter, melted
2 cans cream of chicken soup, undiluted
1 cup sour cream
Preheat oven to 350 degrees. Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in butter (1/2 cup) and then into the crumb mixture. Arrange in a greased 9X13 inch baking dish. Drizzle with melted butter (1/4 cup). Bake for about 45 minutes. Heat cream of chicken soup and sour cream in saucepan. Heat until warm and serve over chicken.