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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 8 whole Boneless, Skinless Chicken Breasts
- 1 can Cream Of Chicken Soup
- 1 can Cream Of Celery Soup
- 4 ounces, fluid Sour Cream
- 1 package Ritz Crackers (1 Tube From A Box)
- 1 Tablespoon Poppyseed
- 4 Tablespoons Butter
Preparation Instructions
Cover the chicken with water in a large stockpot and bring water to a boil. Cook until done, but don’t cook the chicken too long. You don’t want it to dry out; it will continue to cook a little bit in the oven. Let the chicken breasts cool off, then cut into small bite-size pieces. Mix the chicken with the cream of chicken, cream of celery, and sour cream. Put this mixture into a lightly greased 9×13 pan.
Put the Ritz crackers into a Ziploc bag and use a rolling pin to crumble the crackers. Add the poppyseed to the bag. Melt 4 tablespoons butter, then add to the bag. Shake to distribute the butter. Sprinkle the cracker mixture over the casserole.
Bake for 30 minutes at 350F. Let sit for 5 to 10 minutes before serving.
