Wednesday, April 6, 2011

Poppy Seed Chicken Casserole!

Poppy Seed Chicken Casserole

(Please note that this is makes 12 servings or a 9x13 pan. You can cut this in half if you aren't serving it for that many people but beware because everyone will probably go back for seconds!)

  • 8 skinless, boneless chicken breast halves (I used a rotisserie chicken)
  • 1 cup of butter (melted)
  • 2 sleeves of buttery cound crackers (such as Ritz) crushed
  • 2 tsp poppy seeds (or more if your little heart desires)
  • 16 oz sour cream
  • 2 cans of condensed cream of chicken soup
  • 2 cups of shredded cheddar cheese
1. IF you are cooking your own chicken, boil a large pot of water and cook the chicken breasts until they are no longer pink in the center, about 20-30 min. Drain the water and then shred the chicken.

2. Preheat oven to 350. Combine melted butter, crackers, and poppy seeds in a bowl; set aside. 3. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x13 baking dish.
4. Add the shredded chicken....

5. Pour the remaining half of soup mixture on top of the shredded chicken evenly.
6. Sprinkle the shredded cheese evenly on top
7. Top with the cracker mixture! You are done with your layering! Now bake uncovered in the oven until cheese has melted and sauce is bubbly, about 25-30min.

I took this to bible study on Wednesday and came home with NO leftovers! It is soooo good and super easy! I think you should try it!!! :)

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