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.
6 comments:
Yum! I think I'll make this for dinner this weekend....
How funny is it that I was just looking for a new chicken recipe! Hooray!
Your mom and I were just talking about this blog today and how impressed we are with you trying so many new recipes!
I finally added it to my blog list. I kept forgetting about it. How about you make up some weekly menus for me! ;)
BTW, we use that sauce for tons of stuff. However, I do it "Paula Dean style", that is with some butta and cheese. MMMMMMM. It is super duper with some green chilies in it too for a mexi cheese sauce. Anywho....
SORRRY!!! I have a question. Are those Cinnabon cinnamon rolls from the recipe that Nicole made, or is this a different one? They look sooo good!
That's the same recipe that Nicole made. I just made them last night and they are so good!! I'll have to try that sauce with butter and cheese. I'm sure it will be extra tasty!!!
I'll start making you weekly menus if when I move home you do my hair every day, or at least every other!!
Deal BUT you must invite me over when you test recipes! ;)
Have fun this week!!! Sad we aren't there.
Post a Comment