Ingredients
Scale
- For the Chicken Filling:
- 4 cups cooked, shredded chicken (from a 3–4 lb rotisserie chicken or about 2 lbs of boneless, skinless chicken breasts, boiled and shredded)
- 1 (10.5-ounce) can of condensed cream of chicken soup
- 16 ounces (2 cups) full-fat sour cream
- 1 tablespoon poppy seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste, especially if using a seasoned rotisserie chicken)
- For the Cracker Topping:
- 1 ½ sleeves of Ritz crackers (about 60 crackers), coarsely crushed
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon poppy seeds
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar 3-quart casserole dish with butter or non-stick cooking spray. Set it aside.
- Prepare the Chicken: If you aren’t using a pre-cooked rotisserie chicken, this is your first step. You can boil or poach 2 pounds of boneless, skinless chicken breasts in lightly salted water or chicken broth for about 15-20 minutes, or until cooked through. Once cooked, remove the chicken from the liquid and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. You should have about 4 cups of shredded chicken. Using a rotisserie chicken is a fantastic time-saver; simply pull the meat from the bones and shred it.
- Mix the Creamy Sauce: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, 1 tablespoon of poppy seeds, garlic powder, onion powder, black pepper, and salt. Whisk everything together until the mixture is completely smooth and uniform. It’s important to break up any lumps from the condensed soup to ensure a velvety consistency. Using room temperature sour cream can help it incorporate more smoothly.
- Combine Chicken and Sauce: Add the 4 cups of shredded chicken to the bowl with the creamy sauce. Use a spatula or large spoon to gently fold the chicken into the sauce, making sure every piece of chicken is generously coated. This mixture is the heart of the casserole.
- Assemble the Casserole: Pour the chicken and sauce mixture into your prepared 9×13-inch baking dish. Spread it out evenly with your spatula to create a level base.
- Prepare the Buttery Topping: In a separate medium bowl, combine the coarsely crushed Ritz crackers, the melted unsalted butter, and the remaining 1 teaspoon of poppy seeds. Stir with a fork until all the cracker crumbs are moistened with the butter. The goal is to have a crumbly, wet-sand consistency, not a paste. Don’t crush the crackers into a fine dust; leaving some larger pieces creates a much better, crunchier texture.
- Top the Casserole: Sprinkle the buttered cracker mixture evenly over the top of the chicken filling in the baking dish. Make sure to cover the entire surface from edge to edge. This topping will bake into an irresistible golden-brown crust.
- Bake to Perfection: Place the casserole dish in the preheated oven. Bake, uncovered, for 25 to 30 minutes. You’ll know it’s done when the filling is hot and bubbly around the edges and the cracker topping is a deep golden brown.
- Rest and Serve: Carefully remove the casserole from the oven. This is a crucial step: let it rest on a wire rack for at least 10-15 minutes before serving. This allows the sauce to set up and thicken slightly, making it easier to serve and preventing it from being too runny. Serve warm and enjoy the chorus of compliments!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-600