Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Yummy! Thanks to Jamie Cooks It Up!

Creamy chicken and wild rice soup.

1 pound boneless, skinless chicken, cubed
3 tablespoons flour
Salt and pepper
3 tablespoons butter
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1/2 teaspoon poultry seasoning
6 cups chicken stock
1 pkg long grain and wild rice mix ( without seasoning packet)
1 cup heavy cream

Coat chicken in flour. Salt and pepper. Brown in butter. Add vegetables and cook for a few minutes. Add stock, seasoning, rice, and simmer until carrots are soft and rice is done. Remove from heat. Add cream and serve