The ORIGINAL recipe from back in the 70s goes like this and is way better than the new versions. Add 1/2 tablespoon of Lawry's seasoning salt to the sour cream (this ups the flavor to a whole other level). Crush Ritz crackers very fine, then melt a 1 cube of butter (do not reduce the amount). Pour the butter in the bottom of the baking dish. This amount of butter and method is really important because it allows the butter while baking to come up the sides of the chicken and create a coating that is soft and yummy. If you reduce the amount of butter, what you'll get is a crunchy topping, which is still okay, but not as great as the original recipe. Kind of like comparing Kentucky's original recipe to their crunchy style. One added note, DO NOT cover with foil as the foil will trap the heat and melt the coating right off your chicken and ruin it. It will be a waste of ingredients and money and you cannot salvage the dish. Enjoy!

My family loved this ! ! ! A BIG THANK YOU ! ! !

Wonderful, everyone loved it. I marinated overnight in soy garlic and paprika. Made my crust with sour cream and cheddar potato chips, bread crumbs and Parmesan cheese. I used 3/4 stick with 4 breasts. YUM

This sounds so great - yet so simple. Going to take others ideas of adding to the sour cream. Cheetos has a crunch Cheddar & Jalapeno bag - (not chips themselves, but crunchies)... Going to try crunching some of those in the sour cream. Little heat - and a lot of cheddar. Next week's menu - for sure...