4 boneless, skinless chicken breasts
1 sleeve ritz crackers, crushed
2 cups cheddar cheese, grated
1/4 cup milk
1 large egg
1 (10 oz.) can cream of chicken soup
1/4 cup milk
2 tablespoons sour cream
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F
Combine egg and 1/4 milk in a small, shallow bowl and whisk together until fully incorporated.
Place grated cheddar cheese in a second, shallow bowl, then place crushed ritz crackers in a third.
Take your (seasoned) chicken breasts and dip them in egg wash, making sure to coat both sides.
Shake off excess egg, then coat chicken in grated cheddar cheese.
Transfer chicken to crush ritz crackers, make sure to coat all sides. Press firmly so cracker crumbs adhere to meat.
Transfer chicken to a lightly greased baking sheet and bake for 30-35 minutes, or until chicken is cooked through.
While chicken is baking, combine soup, milk, sour cream and butter in a medium saucepan over medium heat and cook, stirring frequently, until melted and smooth.
Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until thickened.
Taste and adjust seasoning, if necessary.
Remove chicken from oven and serve hot, with creamy sauce drizzled over the top.