Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 can (10.75 ounces) condensed cream of chicken soup
  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 sleeves Ritz crackers, crushed (about 60 crackers)
  • 6 tablespoons unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook and shred the chicken.
  3. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, mayonnaise, poppy seeds, salt, and pepper. Mix well.
  4. In a small bowl, combine crushed Ritz crackers and melted butter. Mix until evenly coated.
  5. Pour the chicken mixture into the prepared baking dish, spreading evenly.
  6. Sprinkle the cracker mixture evenly over the chicken mixture.
  7. Bake for 30 minutes, or until the casserole is bubbly and the cracker topping is golden brown. Keep an eye on it to avoid burning the crackers!
  8. Let stand for 5-10 minutes before serving.