4 cups cooked boneless & skinless chicken breasts, cubed
1 (16 oz) container sour cream
2 cans cream of chicken soup
1 cup butter, melted
1 tablespoon poppy seeds
4 rolls of Ritz crackers, gently crushed
Rinse the boneless and skinless chicken breasts and trim off fat.  Bake at 375 degrees for 10 minutes on each side.  Cool, and cut into cubes.  Place cubed chicken in a large bowl and combine with soup and sour cream and mix well. In another bowl, combine gently crushed Ritz crackers and poppy seeds.  Gently stir in melted butter and coat completely.  Combine 1/2 of the cracker mix with the chicken mix and gently stir together.  Place chicken mix in a 13×9 inch glass pan sprayed with pam.  Top with remaining cracker mix.  Cover with tin foil and bake at 350 degrees for 40 minutes or until thoroughly heated. 
Once you have the chicken ready, you can put this dish together quickly
gently crush Ritz crackers in a separate bowl
add poppy seeds and stir in melted butter until completely coated
In another large bowl, combine chicken, soup, and sour cream
gently fold in 1/2 of the cracker mix
pour into baking dish
cover with remaining cracker mix
cover with tin foil and bake
bake until heated thoroughly
This dish is rich in flavor and always a big hit at my table.
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colleenApril 21, 2011 - 4:28 pm

Sounds great will try soon.

kristine monroeNovember 11, 2010 - 2:26 pm

Aimee made this a couple of weeks ago and told me she will now replace her current recipe with yours. DELISH!!!

Aimee CassOctober 9, 2010 - 12:10 pm

Hi Jessica! It’s Aimee, Krissy’s sister. Your website is beautiful. I’m making your poppy seed chicken casserole tonight. I was telling Kris about my version and she suggested I try yours. Can’t wait to try it.

JenFebruary 17, 2010 - 12:16 am

We have been making this for years! YUMMY! The only difference is, we don't cover it in foil.

JonnaFebruary 16, 2010 - 10:18 am

This is one of my very favorites! In fact I could eat it daily. Great pic's.

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