Recipe Background
Creamy, crunchy, and cheesy... that all sounds pretty special. Actually, that sounds like this Special Poppy Casserole. This beloved bake comes loaded with the most tender chicken, all sorts of rich and creamy flavors, melty cheese, and a sprinkle of poppy seeds for that crunch we mentioned before. We're certain you'll cherish this one for a long time! The Special Poppy Casserole is just that extraordinary!
Creamy, crunchy, and cheesy... that all sounds pretty special. Actually, that sounds like this Special Poppy Casserole. This beloved bake comes loaded with the most tender chicken, all sorts of rich and creamy flavors, melty cheese, and a sprinkle of poppy seeds for that crunch we mentioned before. We're certain you'll cherish this one for a long time! The Special Poppy Casserole is just that extraordinary!
Ingredients
- 4 chicken breast halves skinless and boneless
- water to taste
- 1 sleeve buttery round crackers crushed
- 1/2 cup butter melted
- 1 teaspoon poppy seeds
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (8-ounce) container sour cream
- 2 cups cheddar cheese shredded
Directions
- Place the chicken halves in a large pot and cover with the water.
- Bring the chicken to a boil over high heat.
- Reduce the heat to medium, cover, and simmer until the chicken reaches an internal temperature of 165 degrees F, about 20 minutes. Drain the chicken.
- Shred the chicken.
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the crackers, the melted butter, and the poppy seeds until combined.
- In a medium bowl, stir the cream of condensed soup and the sour cream together.
- Pour 1/2 of the soup mixture into a 9x9-inch baking dish.
- Top the soup mixture with the shredded chicken in an even layer, then top with the remaining soup mixture.
- Sprinkle the soup mixture with the cheddar cheese, then top with the cracker mixture.
- Bake the casserole until the cheese has melted and the sauce is bubbly, about 25-30 minutes.
- Serve.
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