2 lbs. boneless, skinless chicken tenders
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)
If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.
Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish. Place broken crackers in a ziplock bag. Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers. Add Parmesan cheese, spices, salt, and pepper to bag. Shake bag to blend; spinkle over chicken. Cover with foil. Bake at 425 for 30 minutes. Remove foil; cook an additional 10 minutes. Serve with potatoes.
If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm. Serve over chicken.