Cut each chicken breast into three large chunks

In small food processor, grind up ritz crackers

Pour the milk, cheese, and crumbs into three separate small pans. Toss the 1/4 t salt and 1/8 t pepper into crumbs and mix.

Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

Spray 9x13 pan with cooking spray and lay chicken inside pan

Sprinkle the dried parsley over the chicken

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken