Preparation
Step 1
Put the chicken breasts into a large pot. Add enough water to cover the chicken completely. Heat them over high heat until the water begins boiling. Then, reduce the heat to medium, cover the pot with a lid, and simmer it for approximately 20 minutes. (The chicken should be white all through, with no pink left in the middle.)
Step 2
Drain the water from the pot. Use two forks to shred the chicken. Do so carefully, as it will still be hot.
Step 3
Preheat the oven to 350 degrees Fahrenheit.
Step 4
Use a large bowl to combine the crackers, melted butter, and poppy seeds. Mix well, then set it aside.
Step 5
Pour the condensed cream of chicken soup into a clean, medium-sized bowl. Then, stir in the sour cream until the two are well mixed. Transfer half of this mixture to a 9-inch square baking dish.
Step 6
Top the soup mixture with an even layer of shredded chicken. Then, pour the other half of the soup mixture on the chicken. Spread evenly with a spoon if needed. Top the casserole with cheddar cheese and the cracker mixture.
Step 7
Bake it at 350 for approximately 25 to 30 minutes. (The cheese should be melted and the sauce bubbly.) Remove from heat and allow the casserole to cool for 2 or 3 minutes. Then, spoon out helpings onto serving plates, and enjoy!
©insanelygood
Ingredients
4 skinless, boneless chicken breast halves
1 sleeve buttery round crackers (such as Ritz®), crushed
1⁄2 cup butter, melted
1 teaspoon poppy seeds, or more to taste
1 (10.75-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
2 cups shredded cheddar cheese