Ingredients
Scale
- 4 skinless, boneless chicken breast halves
- 1 sleeve buttery round crackers (such as Ritz), crushed
- 1/2 cup butter, melted
- 1 teaspoon poppy seeds, or more if desired
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
Instructions
- Gather all ingredients.
- Place chicken breasts in a large pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until cooked through. Drain and shred the chicken with two forks.
- Preheat your oven to 350 degrees F (175 degrees C).
- Mix the crushed crackers, melted butter, and poppy seeds in a large bowl. Set this aside.
- Stir the condensed soup and sour cream together in a medium bowl.
- Spread half of the soup mixture into the bottom of a 9-inch square baking dish.
- Add the shredded chicken in an even layer.
- Top the chicken with the remaining soup mixture.
- Sprinkle the shredded Cheddar cheese over the top.
- Finish by topping with the cracker and poppy seed mixture.
- Bake for 25 to 30 minutes, until the cheese is melted and the sauce is bubbly.
Notes
- You can use a rotisserie chicken to save time. You need about 3 cups of shredded chicken.
- Let the casserole rest for 5-10 minutes after baking for easier serving.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with a side like rice, mashed potatoes, or a green salad.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 2g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg