Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded or cubed
  • 1 (10.75 oz / 305g) can condensed cream of chicken soup
  • 1 (8 oz / 227g) container sour cream
  • ½ cup (120ml) milk
  • ¼ cup (60ml) mayonnaise
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 ½ cups (approx. 150g) crushed Ritz crackers (about 1 sleeve)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons poppy seeds
  • Optional: a pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish.
  2. Shred or cube the cooked chicken.
  3. In the large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, mayonnaise, onion powder, garlic powder, salt, and pepper. Mix well.
  4. Spread the chicken mixture evenly into the prepared baking dish.
  5. In the small bowl, combine the crushed Ritz crackers, melted butter, poppy seeds, and optional salt. Toss to coat.
  6. Sprinkle the cracker mixture evenly over the chicken mixture.
  7. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. Let stand for 5-10 minutes before serving.