Friday, March 22, 2013

Creamy Crunchy Chicken

Sorry I skipped Food on Friday last week. I was suffering with allergies and was absolutely miserable from Thursday to Sunday.

This dish is super easy to make, and we all liked it. The soup and sour cream gives it a creaminess, while the cracker crust makes it crunchy.

4 skinless, boneless chicken breasts
1 can condensed cream of chicken soup (can also use cream of mushroom)
1 sleeve of Ritz crackers
1 cup sour cream
salt, pepper to taste

Season chicken breasts with salt and pepper, and place in a shallow, greased baking dish. Mix sour cream and soup and pour over the chicken. Crush crackers and sprinkle over the top. Bake at 350 degrees for 1 hour.

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