Prepare the oven and preheat it to 400 degrees F. With nonstick spray, coat a 9 x 13-inch baking dish.

Slice each breast (if using chicken breasts) into 2 to 3 large pieces.

Place the crackers, cheese, salt, pepper, garlic powder, and parsley in a food processor. Pulse until you have fine crumbs.

Mix the eggs and milk in a shallow bowl. In another shallow bowl, add the cracker/cheese mixture.

In the egg mixture, dredge the pieces of chicken, then coat in the cracker mixture, making sure to press in the crumbs to coat the chicken well.

In the prepared pan, place the chicken and lightly spray the chicken with cooking spray. Using foil, tent the dish and bake the chicken for about 20 minutes. Uncover and resume baking for another 10 minutes or until the chicken is golden brown and crispy.

In the meantime, prepare the sauce. Whisk the chicken soup, sour cream, and butter in a medium saucepan on medium-high heat. By tablespoon, add the milk until the sauce reaches your desired consistency.

Pour the sauce over the chicken right before serving. Enjoy!