Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
2 Tbsp milk
1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400.
In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12-15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.