Poppy Seed Chicken Casserole
Recipe by Callie Wilson Wolfe from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
6
6 servings
- •4 skinless, boneless chicken breast halves
- •1 sleeve buttery round crackers (such as Ritz®), crushed
- •0.5 cup butter, melted
- •1 teaspoon poppy seeds, or more if desired
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (8 ounce) container sour cream
- •2 cups shredded Cheddar cheese
Instructions
- 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-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.
- Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 593
- Carbohydrate: 17g
- Fat: 46g
- Fiber: 0g
- Protein: 28g
- Sugar: 2g
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