Ingredients
Scale
- 3 cups cooked shredded chicken breast meat
- 10.75 oz cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain Greek yogurt
- 2 sleeves Ritz crackers, crushed
- 1/2 cup (1 stick) butter, melted
- 2 tbsp poppy seeds (optional)
Instructions
- Preheat oven to 350°F. Lightly spray a 2.5–3 quart baking dish.
- In a large bowl, mix the soup and sour cream until well blended. Fold in the shredded chicken.
- Transfer the mixture to the prepared baking dish. Top with crushed Ritz crackers and poppy seeds (if using). Drizzle melted butter over the top.
- Bake for 25–30 minutes or until the topping is golden brown and the casserole is hot and bubbly in the center.
- Serve with fresh steamed broccoli or another green vegetable.
Notes
- For extra flavor, add shredded cheese or diced onions to the chicken mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven to maintain the crispy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg