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Parmesan Chicken 

2 cups crushed Ritz crackers

3 Tablespoons grated Parmesan cheese

2 teaspoons garlic salt

8 boneless, skinless chicken breasts

1 cup plain yogurt

1/4 cup butter, melted

1 recipe Sour Cream Chicken Sauce (optional)(see below)


Combine cracker crumbs, Parmesan cheese, and garlic salt.


Dip each piece of chicken in yogurt to coat and then in crumb mixture. 


Arrange in greased 9 x 13-inch baking dish.  Drizzle with melted butter.  


Bake at 350˚F for about 45 minutes.  


Top with Sour Cream Chicken Sauce, if desired.  


Serves 8.




2 (10 3/4-ounce) cans cream of chicken soup, undiluted

1 cup sour cream


In a small saucepan heat soup and sour cream together over low heat, stirring frequently.


Note:  I use a lot more Parmesan cheese!


Recipe from:  The Essential Mormon Cookbook - Julie Badger Jensen (No, I am not Mormon, a friend that is showed this to me and it is a GREAT cookbook - I have made and loved several things in it!)