Ingredients

7 - 8 boneless, skinless chicken breasts
1 cup Ritz crackers, crushed
1/2 cup Parmesan cheese, grated
1/2 cup margarine, melted
1 can cream of chicken soup
1/2 cup milk
8 oz. sour cream

Directions

1.  Preheat the oven to 350 degrees F.  Rinse the chicken and set aside on paper towels. 

2.  Mix the cracker crumbs and cheese in a shallow bowl.  Melt the margarine in a separate shallow bowl in the microwave.

3.  Dip the chicken in the melted margarine, then coat in cracker crumbs.  Place the chicken in a 13 x 9-inch  baking dish.

4.  In a medium bowl, combine the soup, milk, and sour cream.  Pour over the chicken evenly.  Top with the remaining cracker crumbs and drizzle a bit of the butter over the crumbs.

5.  Bake uncovered at 350 degrees F for 1 hour and 30 minutes.

Freezing Directions

Assemble this meal in a 13 x 9 foil pan using precooked shredded chicken.  (It will cook faster this way.)  Wrap the foil pan in 2 layers of heavy duty aluminum foil.  (Or divide the meal into 2 smaller foil pans.)  Label and freeze up to 3 months. 

To reheat:  Remove the foil from the foil pan and cook for about 1 hour at 350 degrees F.