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Poppy Seed Chicken Bake

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Poppy Seed Chicken Bake
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 if desired
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 2 cups shredded Cheddar cheese
Instructions
1
Acquire all necessary ingredients.
2
Put chicken breasts into a large container; fill with water and heat it up rapidly over high heat. Gradually decrease the heat to a medium level, cover the container, and let it cook until the chicken is no longer pink in the center, approximately 20 minutes. Remove from heat; use two forks to shred the chicken into bite-sized pieces.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Combine crackers, melted butter, and poppy seeds in a large bowl until they are well mixed; set it aside for later use.
4
Mix the condensed soup and sour cream together in a medium-sized bowl; pour half of this mixture into a 9-inch square baking dish.
5
Add the shredded chicken in an even, flat layer on top of the soup mixture.
6
Pour the remaining soup mixture over the chicken; sprinkle with Cheddar cheese on top.
7
Sprinkle the cracker mixture evenly over the cheese and soup mixture.
8
Bake in the preheated oven until the cheese has melted, the sauce is bubbly, and it's done to your liking, taking around 25 to 30 minutes.