Poppy Seed Chicken Casserole

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

4 skinless, boneless chicken breast halves

1 sleeve buttery round crackers (such as Ritz®), crushed

½ 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

Directions

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.

Nutrition

• Calories: 593 kcal
• Total Fat: 46 g
• Saturated Fat: 25 g
• Unsaturated Fat: 0 g
• Cholesterol: 142 mg
• Sodium: 900 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 0 g
• Total Sugars: 2 g
• Protein: 28 g