Boneless Chicken Breasts1 pkg, approximately 3 breasts
110.75 ounces can cream of chicken
18 ounces sour cream
1 ½sleeves of Ritz crackers
1stick of butter
poppy seeds
Instructions
Preheat oven to 350 degrees F (175 degrees C)
Boil your chicken breasts and dice or shred into small pieces.
Mix your shredded chicken in a bowl with your can of cream of chicken and sour cream.
Layer evenly into a 9x13 casserole dish.
Melt your stick of butter while crushing your Ritz crackers into a bowl. Once the butter is melted mix it in with the crackers and spread evenly on top of the chicken.
Sprinkle poppy seeds all around the dish.
Bake in preheated oven for approximately 30 minutes.
Notes
This casserole can be prepared in advance through step 4 (leaving off the Ritz crackers and poppy seeds) and keep it in the freezer for up to 3 months.If baking from frozen, be sure to thaw the casserole in the refrigerator overnight.Once thawed you can then add the Ritz crackers and poppy seeds before baking as instructed.