Poppy Seed Chicken Casserole
This poppy seed chicken casserole recipe is very simple to make with shredded chicken and an easy creamy sauce.
skinless, boneless chicken breast halves
4
buttery round crackers (such as Ritz), crushed
1
sleeve
butter, melted
½
cup
poppy seeds, or more if desired
1
teaspoon
condensed cream of chicken soup
1
(10.5 ounce) can 
sour cream
1
(8 ounce) container
shredded Cheddar cheese
2
cups
 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-inch 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.
