Name: Poppy Seed Chicken Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 3 ½ cups cooked shredded chicken breast meat (about 4 cooked chicken breast); 1 (10.75-ounce) can cream of chicken soup; 1 cup sour cream; 1 (8-ounce) can sliced water chestnuts, drained; 2 teaspoons poppy seeds (optional); 2 sleeves of Ritz crackers, crushed; ¾ cup (1 ½ sticks) butter, melted

Ingredients

3 ½ cups cooked shredded chicken breast meat (about 4 cooked chicken breast)
1 (10.75-ounce) can cream of chicken soup
1 cup sour cream
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons poppy seeds (optional)
2 sleeves of Ritz crackers, crushed
¾ cup (1 ½ sticks) butter, melted

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 2.5-3quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken, water chestnuts and poppy seeds.
Spoon into the prepared baking dish. Bake for 15 minutes without topping.
While casserole is in the oven, mix Ritz crackers and melted butter together.
Remove casserole from over and sprinkle buttery crackers over the top of chicken casserole. Return to oven and continue baking for another 15 to 20 minutes or until casserole is hot and bubbly.

Notes

Do ahead tip/Freeze: This casserole can be made 2 days up ahead and kept in refrigerator. Leftovers can be stored in the refrigerator for up to 4 days. Cooked casserole freezes well for up to 2 months. Thawed in refrigerator over night.