Prepare the Chicken:

• Preheat your oven to 400°F.

• Cut each chicken breast into three large chunks.

Set Up Dipping Stations:

• Place the milk, grated cheddar cheese, and crushed Ritz crackers into three separate shallow dishes.

• Add salt and pepper to the cracker crumbs and mix to combine.

Coat the Chicken:

• Dip each piece of chicken into the milk, ensuring it’s fully coated.

• Next, press the chicken into the grated cheese, allowing some cheese to adhere.

• Finally, press the cheese-coated chicken into the cracker crumbs, ensuring an even coating.

Bake the Chicken:

• Lightly grease a 9×13-inch baking dish with cooking spray.

• Arrange the coated chicken pieces in the dish.

• Sprinkle dried parsley over the top.

• Cover the dish with aluminum foil and bake for 35 minutes.

• Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Prepare the Sauce:

• In a medium saucepan, whisk together the cream of chicken soup, sour cream, and butter over medium-high heat until the sauce is hot and smooth.

Serve:

• Plate the baked chicken and drizzle the warm sauce over each serving.