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 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.
- 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.
- 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.
- Top with cracker mixture.
- Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Notes
- Use any buttery crackers if Ritz are unavailable.
- Add a splash of milk if the mixture seems too thick.
- You can mix in steamed broccoli or peas for added vegetables.
- Assemble ahead and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg