- 5 cups chicken breast, cooked and shredded or cubed
- 1 cup sour cream
- 1/2 – 1 cup milk (as needed)
- 3 cans condensed cream of chicken soup
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1 tsp. lemon juice, optional
- 1 block cream cheese
- 3 rolls of Ritz Crackers, crushed
- 3-4 Tbs. poppyseeds
- 1/2 cup (1 cube) butter, melted
Preheat oven to 350 degrees.
Coat bottom of 13×9″ casserole dish with cooking spray.
In large mixing bowl, mix sour cream, milk, cream of chicken soup, garlic powder, black pepper, salt, Worcestershire Sauce, and lemon juice together.
Stir cooked chicken into wet ingredients, then pour into casserole dish.
Cut slices of cream cheese and drop all over the top of the chicken/cream mixture. (You don’t need to cover the whole casserole, just add dollops of cream cheese over the top.)
Put Ritz Crackers in large zip-lock bag, seal, and then crush. Add poppy seeds to crushed crackers.
Melt butter and pour into zip-lock bag with the cracker crumb mixture.
Spread over chicken mixture. (Add more cracker/butter/poppyseed mix if you want a thicker and richer buttery topping.)
Bake in 350 degree oven for about 40-45 minutes until bubbling and topping is browned. You may need to broil the topping at the very end.
Serve over white or brown rice. Great with green beans, corn or cooked carrots, and rolls.