Crunchy Cheddar Chicken Casserole

Crunchy Cheddar Chicken Casserole

Chicken:

• 4 large chicken breasts (or 8 chicken tenderloin strips)
• 2 sleeves Ritz crackers
• salt and pepper to taste
• 1/2 Cup milk
• 1 egg
• 2 Cup shredded cheaddar cheese
• 2 Tablespoons Toney's

Sauce:

• 1   14 ounce can cream of chicken soup
• 2 Tablesppons sour cream
• 2 Tablespoons butter

 
1. Cut each chicken breast into 2 strips (or simply trim tenderloins). 
2. Pour Ritz crackers into gallon size zip lock bag and pound until crumbs. 
3. Pour the milk and eggs into small pan and beat like scrambled eggs.
4. Add salt and pepper to cracker crumbs and shake until mixed.
5. Spray 9x13 pan with cooking spray and spread thin even layer of cracker crumbs.
6. Spread thin even layer of shredded cheese in pan.
7. Dip chicken in egg/milk mixture and lay the chicken inside the pan.
8. Continue layering cracker crumbs and cheese over chicken until you run out or the pan is full.
9. Sprinkle Toney's over top of casserole. 
10. 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 casserole are golden brown and crispy. 
11. 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.