Baked Crispy Cheddar Chicken

2 lbs chicken thighs (with skin or without), about 5 pieces

1 sleeve Ritz Crackers, crushed

1/4 tsp salt

1/4 tsp pepper

1/2 cup whole milk

2 cups cheddar cheese, grated

1 tsp dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Pour the milk, cheese and cracker crumbs into 3 separate small dishes. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs. 

Grease a 9x13 pan with butter. Lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400° for 40 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown and crispy.

In a small sauce pan combine the cream of chicken soup, sour cream and butter. Stir over medium heat until the sauce is blended and hot. Serve over the chicken.