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Preheat your oven to 400 F and spray a 9 x 13 casserole dish with non-stick spray.
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Set aside.
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Cover a baking sheet pan with foil and also spray it with non-stick spray.
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Set that aside as well.
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Add Brussels sprouts to the baking sheet and drizzle with olive oil, balsamic vinegar and a sprinkle of salt and pepper.
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Toss them around to evenly coat, then spread them out into an even layer.
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Set aside.
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Cut each chicken breast into thirds.
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Set aside.
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Depending on what stresses you need to release that day you can either: a.
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Add all of the Ritz crackers into a large Ziplock bag, seal the bag and beat the crap out of it with a rolling pin; or b.
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Use a food processor to grind all the crackers.
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Add the milk, cheese, and crackers into 3 separate dishes.
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Add salt and pepper to the cracker crumbs, shaking the dish to combine.
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Line up the bowls assembly line style.
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Dip each piece of chicken into the milk, next into the cheese and then the into the crackers.
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Youll want to press the cheese onto each side of the chicken and press the chicken down into the crackers.
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Then put each piece of chicken into the casserole dish.
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Once youve finished dipping, pressing and adding each piece of chicken into the casserole dish, sprinkle dried parsley or Italian seasoning over the top.
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Cover the dish with foil and bake for 35 minutes.
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During the first round of baking the chicken, I put the pan of Brussels sprouts into the oven.
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They need to roast for 25-30 minutes, stirring every 10 minutes or so.
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After 35 minutes, remove the foil from the chicken dish, put it back into the oven and bake for another 10-15 minutes or until the chicken is golden brown.
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While the chicken is cooking for the last 15 minutes, add the cream of chicken soup, sour cream and butter into a small pot over medium to medium high heat.
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Stir occasionally until the butter is melted and the mixture is heated through.
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Serve the chicken with the sauce drizzled on top and the Brussels sprouts on the side.
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Depending on how much you love balsamic vinegar, you can add balsamic glaze (store-bought or homemade) to the top of the sprouts.
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Recipe adapted from Jamie Cooks It Up!
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who also adapted it from Whats Cookin Chicago on Pinterest.
