This poppy seed chicken casserole is very simple to make with shredded chicken and an easy creamy sauce. You can use leftover cooked chicken if you have it.
Ingredients
- 4 skinless , boneless chicken breast halves
- 1 sleeve buttery round crackers , such as Ritz
- 0.5 cups butter , melted
- 1 teaspoon poppy seeds , or more if desired
- 1 , 10.5 ounce
- 1 , 8 ounce
- 2 cups shredded Cheddar cheese
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
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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4
Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish.
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5
Add shredded chicken in an even layer.
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6
Top with remaining soup mixture. Sprinkle with Cheddar cheese.
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7
Top with cracker mixture.
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8
Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Nutrition Facts
Per serving
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