4 boneless, skinless breasts, quartered
1/2 cup chicken broth
8 oz sour cream
2 cups shredded cheddar cheese
15 Ritz crackers, crushed
1/2 cup margarine
Preheat oven to 350 degrees. Put chicken to a 9×13 un-greased baking pan. Arrange breasts in pan so the entire bottom is covered. I used a chicken that it already cut into strips.
Next, layer chicken breasts with shredded cheese.
Then, spread sour cream on top. I used an icing knife and it worked nicely.
Now, sprinkle crackers or breadcrumbs on top.
Pour chicken broth all over the top of the crackers or stuffing add margarine on top of the crumbs. The original recipe said to spread it over top but I’m not sure that would really work out very well so I cut very thin slices.
Bake for 30 minutes or until chicken is no longer pink and the topping is golden brown.
I was certain this was going to be amazing but I was a little let down. The fluid mixed with the crumbs made for a really unpleasant texture. The original recipe said you could use the crumbs or stuffing mix- I think I’d like to try it again with the stuffing because it can handle the mixture with fluid better. My suggestion it to try this but with stuffing.
The original recipe can be found here.