- 4 skinless,
boneless chicken breast halves
- 1 stick
unsalted butter, melted
- 1 sleeve
buttery round crackers (such as Ritz, crushed)
- 1 ½ tsp poppy seeds, ½ tsp for filling and 1 tsp for topping
- 1 (8 oz.)
container sour cream
- 1 (10.75 oz.)
can condensed cream of chicken soup
- 2 c. shredded
Cheddar cheese
1.
Place the chicken
breasts into a large pot and 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 center, about 20 minutes. Drain the water, then shred the
chicken.
2.
Preheat oven to
350° F. Combine the butter, crackers,
and 1 tsp poppy seeds in a saucepan and lightly toast; set aside.
3.
Blend the sour
cream, cream of chicken soup, and ½ tsp poppy seeds in a bowl; pour half of the
soup mixture into a 9x9-inch 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.
