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This poppy seed chicken casserole recipe is very simple to make with shredded chicken and an easy creamy sauce.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- sleeve buttery round crackers (such as Ritz): 1 piece (crushed)
- butter: 0.5 cup (melted)
- poppy seeds, or more: 1 tsp (if desired)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- sour cream: 1 container (8 ounce container)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.
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Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.
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Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish. Add shredded chicken in an even layer; top with remaining soup mixture. Sprinkle with Cheddar cheese, then top with cracker mixture.
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Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
