I had forgotten about this dish until a few days ago, and then after eating it, we remembered how much we like it. It is pretty quick to prepare and is yummy. We usually eat it with rice or potatoes, and a veggie of course. Oh, and I have never tried it with the sauce on top, but if you want to try it, let me know how it is. Oh, and we use butter instead of yogurt, because that is what I usually have on hand.Ingredients:
2 cups crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt OR 1/2 cup melted butter
1/4 cup butter, melted
Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt (I use butter) to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.
Sour Cream Chicken Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
In a small saucepan heat soup and sour cream together over low heat, stirring frequently.
2 tsp. garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt OR 1/2 cup melted butter
1/4 cup butter, melted
Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt (I use butter) to coat and then in crumb mixture. Arrange in greased 9 x 13 inch baking dish. Drizzle with 1/4 cup melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.
Sour Cream Chicken Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
In a small saucepan heat soup and sour cream together over low heat, stirring frequently.
1 comment:
I made this last night and really liked it. It was easy, fast and yummy! Thanks, Bethany!
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