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Poppyseed Chicken Casserole Recipe

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This recipe for Poppyseed Chicken Casserole is from 2024-2025 Stuart Classical Conversations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless boneless chicken breast halves
1/2 cup butter, melted
1 sleeve whole wheat Ritz® crackers, crushed
1 tsp poppy seeds
8 oz sour cream
10.75 oz can condensed cream of mushroom (or cream of chicken) soup
2 cups shredded cheddar cheese
Directions:
Directions:
1. Season, cook and shred chicken.
2. Preheat oven to 350ºF.
3. Combine the melted butter, poppyseeds, and crackers in a bowl; set aside.
4. Whisk the sour cream and soup in a bowl.
5. Pour and spread half of the soup mixture into a 9 x 13 baking dish. Top with the shredded chicken. Pour and spread the remaining half of the soup mixture on top. Sprinkle with cheddar cheese. Top with the cracker mixture.
6. Bake for 25 to 30 minutes or until cheese is melted and sauce is bubbly.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve with roasted potatoes and green beans or over rice. This is a recipe the whole family loves!

 

 

 

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