Crispy Cheddar Chicken + Homemade Cream of Chicken Soup

I know you missed those photos showing what Michael ate and what I did. Above, is Michael's 1st helping. Below, mine. Pretty similar actually.

I'm tired. But like, in a great way. I am so wonderfully busy! Like I said before, the premiere this weekend was a great success! I had a lot of fun, and loved the movie (I'm pretty hilarious), and everyone else loved it too! We even won the award for "People's Choice". :) Also, I've got some auditions and stuff going on, and work, and later this week my high school is coming up to NY for a performing arts trip. Michael and I are going to meet up with them and do a few things (like see How to Succeed in Business and Spiderman After Dark--and, for Michael especially, hang out with his brother who is 17, and his best friend, who is one of the teachers). So yeah, exciting and busy stuff!
You want to know about this chicken? It's one of our favorites. Pictures do it no justice. It is so delicious. I can't even describe. Especially when you drizzle the "sauce" (AKA cream of chicken soup) over it. And, as a bonus recipe, you now know how to make homemade cream of chicken soup (sans preservatives)--and it's super easy and super tasty! Eat it up!

Crispy Cheddar Chicken

Adapted from Jamie Cooks It Up! 

Ingredients:

• 4 large, boneless, skinless chicken breasts
• 1-1 1/2 sleeve(s) buttery (Ritz) crackers
• 1/2 cup milk
• 2 cups grated/shredded cheddar cheese (approx.)
• Salt and pepper to taste
• 1 tsp. dried parsley
• Sauce~Cream of Chicken Soup (recipe below)

Preparation:

• Cut each chicken breast into 3 large chunks.
• In a food processor, process crackers into fine crumbs.
• Pour milk, cheese, and crackers in to 3 separate bowls. Mix salt and pepper into cracker crumbs.
• Dip each chunk of chicken on the milk, then cheese, then the crumbs. (During this process, cheese will fall of the chicken, and end up all in the crumbs. Don't worry about it. It's all good.)
• Put into a greased 9 x 13 baking dish.
• Once all the chicken is in the dish, sprinkle parsley over it. 
• Cover with foil and bake in an oven preheated to 400 degrees, for 35 minutes. Remove the foil and bake an additional 10 minutes.
• Serve hot with cream of chicken soup. (I usually make the soup while the chicken bakes--the last 10 minutes of baking is just the right amount of time.)

Homemade Cream of Chicken Soup

Adapted from buns in my oven's "Cream of Chicken Soup Substitute" 

Ingredients:

• 3 tbsp. flour (+ more if needed)
• 3 tbsp. butter
• 1/2 cup chicken broth
• 1/2 cup milk (I use SkimPlus)
• Salt and pepper to taste.

Preparation:

• Melt butter in a medium saucepan over medium-low heat. 
• Once melted, whisk in flour until smooth and bubbly.
• Remove from heat and whisk in the chicken broth and milk.
• Return saucepan to heat and bring to a gentle boil, whisking constantly, until the soup thickens. (If after awhile, it seems to not be thickening enough, stir in a little more flour.)
• Turn off heat, and add salt and pepper to taste.
• Use immediately or store in refrigerator until later.