Creamy Poppy Chicken Casserole

    Creamy Poppy Chicken Casserole


    138 people made this

    This easy casserole calls for shredded chicken, cheddar cheese, sour cream and a tin of cream of chicken soup. It's topped with a buttery poppy seed cracker mix.

    Serves: 6 

    • 4 chicken breast halves, boneless and skinless
    • 130g butter, melted
    • 1 sleeve buttery round crackers, crushed
    • 1 teaspoon poppy seeds, more if desired
    • 250g sour cream
    • 1 (420g) tin condensed cream of chicken soup
    • 2 cups cheddar cheese, grated

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Place the chicken breasts into a large saucepan then cover with water. Bring to a boil over high heat then reduce heat to medium, cover and simmer until the chicken breasts are no longer pink in the centre, about 20 minutes. Drain the water then shred the chicken.
    2. Preheat an oven to 180 degrees C. Combine the butter, crackers and poppy seeds in a bowl; set aside.
    3. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 22x22cm baking dish. Add the shredded chicken then pour the remaining half of the soup mixture on top. Sprinkle with cheddar cheese then top with the cracker mixture.
    4. Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

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