This poppy seed chicken casserole has layers of creamy sauce, shredded chicken, and Cheddar cheese, topped with buttery crackers and poppy seeds.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
593 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-nch square baking dish. Add shredded chicken in an even layer; top with remaining soup mixture. Sprinkle with Cheddar cheese, then top with cracker mixture.
Step 4
Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Ingredients
½ cup butter, melted
1 (8 ounce) container sour cream
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
