Heather’s Poppy Seed Chicken Casserole
3 to 4 large chicken breasts
1 (10.5-ounce) can cream of mushroom condensed soup
1 (16-ounce) container sour cream
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poppy seeds
1/4 cup butter, melted
3/4 sleeve of Ritz crackers, crushed
Cooked white rice
Prep time: 30 mins
Cook time: 30 mins
Servings: About 6
Place chicken in a large pot and cover with water. Bring to a simmer and cook until the chicken is cooked through — 15 to 20 minutes. Be careful not to boil the chicken as it has a tendency to get tough when boiled. Remove from water. Once cooled, shred chicken.
Heat oven to 350 F and spray a 9-by-13-inch baking dish with nonstick cooking spray.
In a large bowl, combine mushroom soup, sour cream, garlic powder, salt and pepper. Mix well. Add chicken and about half of the poppy seeds to the bowl. Combine. Pour mixture into the prepared dish.
In a medium bowl, combine melted butter, crushed crackers and the remaining poppy seeds. Sprinkle over the chicken mixture. Bake 20 to 30 minutes or until bubbly and heated through. Serve over white rice, if desired.