Poppy Seed Chicken Casserole
Directions
- 1Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center.
- 2Drain the water, then shred the chicken.
- 3Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
- 4Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
- 5Bake in the preheated oven until cheese has melted and the sauce is bubbly.
Ingredients
- 4 whole chicken breast half
- 1/2 cup butter
- 1 sleeve buttery round cracker
- 1 tsp poppy seeds
- 8 oz sour cream
- 10.75 oz condensed cream of chicken soup
- 2 cup shredded cheddar cheese
