• Preheat oven to 400 and grease a cast iron pan or baking dish with nonstick cooking spray. Set aside.
• First, you can decide to cut chicken into smaller pieces and slice down the middle if your breasts are super large. The smaller you make your chicken, the less cooking time you may need so please be aware to adjust times if you cut down into strips or down the middle.
• Add crushed Ritz crackers, salt, and black pepper into a shallow bowl and combine.
• In seperate bowls, add milk to one and shredded cheddar cheese into another. You will be dipping the chicken in these bowls, so do not combine.
• Dip boneless, skinless chicken breasts into the milk first, ensuring both sides are covered.
• Now dip chicken pieces into shredded cheddar cheese and press the cheese into the chicken on both sides.
• Lastly, dip chicken into the bowl of crushed Ritz crackers and press the crackers into both sides of the chicken breasts. Some of the cheese will fall off into the cracker bowl, and that's okay. As you finish coating the chicken, place the covered chicken into the prepared pan.
• Repeat recipe process until all chicken is covered and pan is full.
• Cover chicken with aluminum foil and bake for 35 minutes. Remove foil and discard.
• Return chicken to oven for 10 more minutes until crispy, melty, and golden brown. Chicken should reach 165 degrees internally to be fully cooked. The overall time may vary on size of chicken and oven.
• Serve topped with cream sauce (recipe below)

Make Chicken Cream Sauce

• To make the creamy sauce, add cream of chicken soup, sour cream, and butter to a small saucepan.
• Heat sauce over low heat, stirring occasionally until blended well and hot. This only takes a few minutes.
• Drizzle sauce on cooked Ritz chicken breasts and sprinkle with parsley before serving.