CRISPY CHEDDAR CHICKEN

I have seen this recipe several times on Facebook lately and couldn't wait to try it.  I really think 5 large chicken breasts would feed at least 6-8  people.  My pictures are showing most of the chicken in this pyrex dish but I also went ahead and froze part of this recipe which was enough for two people for later.

CRISPY CHEDDAR CHICKEN:  You will need 5 large chicken breasts, 2 sleeves Ritz crackers, 1/4 tsp salt, 1/8 tsp pepper, 1 cup milk, 3 cups cheddar cheese, grated, 1 Tb dried ground parsley

For the sauce: 1 - 14 oz can cream of chicken soup, 1/2 cup sour cream, 3 Tb butter and 1/2 cup shredded cheddar cheese.  When chicken is almost done, heat in saucepan to serve over cooked chicken dish.

Preheat oven to 400 degrees

Cut each chicken breast into 3 sections.  I used a bread kneader to chop up the crackers in a bowl until they were fine.  Using 3 bowls: pour in milk, shredded cheese and cracker crumbs with salt and pepper.  Dip the chicken into each of the bowls beginning with the milk. Lay into a 9 x 13 pyrex pan which has been sprayed with pam  Sprinkle remaining cheese and parsley on top of chicken.
Cover with foil and bake for 35 minutes at 400 degrees.  Remove foil and bake 10 more minutes.

Creamed Cabbage With Bacon and Ham:  You will need 4 slices bacon fried crisp, 1/2 cup diced cooked ham, 1/2 cup chopped onion, 7 cups chopped cabbage and 1/2 cup heavy cream

Saute onion in 1 tsp bacon grease

In a large pot, layer onion, crumbled bacon, ham and chopped cabbage and heavy cream.  Simmer till cabbage is tender stirring occasionally.