Name: Poppy Seed Chicken Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 4; Buttery round crackers (such as Ritz®), crushed - 1 sleeve; Butter, melted - ½ cup; Poppy seeds, or more if desired - 1 teaspoon; Condensed cream of chicken soup - 1 (10.75 ounce) can; Sour cream - 1 (8 ounce) container; Shredded Cheddar cheese - 2 cups

Ingredients for - Poppy Seed Chicken Casserole

1. Skinless, boneless chicken breast halves 4

2. Buttery round crackers (such as Ritz®), crushed 1 sleeve

3. Butter, melted ½ cup

4. Poppy seeds, or more if desired 1 teaspoon

5. Condensed cream of chicken soup 1 (10.75 ounce) can

6. Sour cream 1 (8 ounce) container

7. Shredded Cheddar cheese 2 cups

How to cook deliciously - Poppy Seed Chicken Casserole

1 . Stage

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.

2 . Stage

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.

3 . Stage

Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-nch square baking dish. Add shredded chicken in an even layer; top with remaining soup mixture. Sprinkle with Cheddar cheese, then top with cracker mixture.

4 . Stage

Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.