Poppy Seed Chicken Casserole
An easy and creamy casserole made with shredded chicken, a rich sauce, melted cheese, and a crunchy cracker topping.
Ingredients
- 4 halves skinless, boneless chicken breasts
- 1 sleeve buttery round crackers (such as Ritz, crushed)
- ½ cup butter (melted)
- 1 teaspoon poppy seeds (or more if desired)
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 container sour cream (8 ounces)
- 2 cups shredded Cheddar cheese
Instructions
- Cook the chicken in a large pot covered with water for about 20 minutes until no longer pink. Shred the chicken and set aside.
- In a large bowl, mix crushed crackers with melted butter and poppy seeds. Set aside.
- In another bowl, combine the cream of chicken soup and sour cream until smooth.
- Preheat your oven to 350°F (175°C). In a 9-inch square baking dish, spread half of the soup mixture on the bottom.
- Add the shredded chicken, then spoon the remaining soup mixture over it. Top with shredded Cheddar cheese and the cracker mixture.
- Bake for 25 to 30 minutes until the cheese is melted and the top is golden brown.
- Let rest for a few minutes before serving.
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Notes
Store leftovers in the refrigerator for up to 4 days, or freeze before baking for up to 2 months.