Tank Cooks Poppy Seed Chicken Casserole
Thanks to Christian Lindberg for the recipe
Send recipe ideas to NJTank99@gmail.com
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 sleeve of buttery round crackers (such as Ritz), crushed
- ½ cup butter, melted
- 1 teaspoon poppy seeds, or more if desired
- 1 (10.5 ounces) can of condensed cream chicken soup
- 1 (8 ounces) container of sour cream (buttermilk substituted)
- 2 cups shredded Cheddar or Mozzarella cheese
Directions
- Fry up chicken breast, cooking thoroughly.
- Chop up Chicken Breast
- Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds in a large bowl until combined; set aside.
- Stir condensed soup and buttermilk in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish.
- Add Chicken in an even layer
- Top with the remaining soup mixture. Sprinkle with cheese.
- Top with cracker mixture.
- Bake in the preheated oven until the cheese has melted and the sauce is bubbly for 25 to 30 minutes.
