Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

5 or 6 skinless, boneless chicken breast halves
2/3 cup butter, melter
1 1/4 sleeves buttery round crackers, crushed
1 1/4 teaspoons poppy seeds, or more if desired
1  (8 oz) containers sour cream
1 1/4 (10.75 oz) cans condensed cream of chicken soup
2 -2/3 cups shredded cheddar cheese

Boil chicken breast halves until the chicken breast are no longer pink in the center. drain the water, then shred the chicken (I did not shred mine I just chunked it up).

Preheat an oven to 350.  Combine the butter, crackers and poppy seeds in a bowl, set aside.

Blend the sour cream and cream of chicken soup 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.

Bake in the preheated oven until cheese has melted and the sauce is bubbly. 25 to 30 minutes.

Serves 8

I tried this recipe over the weekend and it was a success.  It's simple ,easy  and good just the way I like it.