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. 1 Gather all ingredients.
2. 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. 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.
4. 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.
5. 5 Add shredded chicken in an even layer.
6. 6 Top with remaining soup mixture. Sprinkle with Cheddar cheese.
7. 7 Top with cracker mixture.
8. 8 Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Nutrition per serving