4 skinless, boneless chicken breasts
1 sleeve Ritz crackers, crushed
1/2 cup butter, melted
1 tsp poppy seeds, or more if desired
1 (10.75 oz) can condensed cream of chicken or cream of mushroom soup
1 (8 oz) container sour cream
2 cups cheddar cheese, shredded
Place chicken in 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 or cut into cubes.
Stir the condensed soup, sour cream, and poppy seeds together in a medium bowl. Mix in chicken and shredded cheese. Pour mixture into a 9-inch baking dish. Mix crackers and melted butter together, and sprinkle on top of the soup mixture.
Bake in a preheated 350 degrees over until the cheese has melted and the sauce is bubbly for 25 to 30 minutes.
This is a favorite recipe that Chelsey knew when we first got married. We forget how much we like it until we make it again. I got this recipe here.
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