Parmesan Poppy Seed Chicken Casserole Recipes

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Steps:

• Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper. Bake at 450 for 30-35 minutes, until breasts are done. Remove from oven and reduce heat to 350°F.
• In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well.
• Chop chicken and add to bowl of soup and sour cream mixture. Stir well.
• Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
• Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350°F for 30 minutes.
• Note: You do not have to roast the chicken, I just prefer the layer of flavor. You can also use fat-free sour cream and soup to save fat.