1-First, cut each of the 4 large chicken breasts into 3 large pieces. Then, grind the 2 sleeves of cracker biscuits into crumbs using a food processor. Set up three shallow pans: one with the 1/2 cup milk, one with the 3 cups grated cheddar cheese, and one with the cracker crumbs mixed with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2-Next, dip each piece of chicken first into the milk, then into the cheese, and finally coat it thoroughly with the seasoned cracker crumbs. Spray a 9×13 inch baking pan with cooking spray and arrange the coated chicken inside. Sprinkle the 1 teaspoon dried parsley over the top.

3-Cover the pan with foil and bake at 400°F (204°C) for 35 minutes. Remove the foil and bake for another 10 minutes until the edges turn golden brown and crispy. While the chicken bakes, prepare the sauce by combining the 1 (14 ounce) can cream of chicken soup, 2 tablespoons sour cream, and 2 tablespoons butter in a medium saucepan. Whisk and heat until hot, then serve it over the chicken.