Chicken Casserole

1 dish dinner! You can make this a day or two in advance if you have a busy schedule!


  • 4 skinless, boneless chicken breast halves, cut into small strips
  • 1/2 cup butter, melted
  • 1 sleeve crackers (such as RitzĀ®), broken down to crumbs
  • 1 tbsp. poppy seeds
  • 1 (8 ounce) container of light sour cream
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen mixed pepper slices


  1. Saute the chicken with a little oil over medium.
  2. Remove once cooked through and shred with a fork.
  3. Preheat an oven to 350F.
  4. Combine the butter, crackers, and poppy seeds in a bowl; set aside.
  5. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into the baking dish.
  6. Add the shredded chicken and frozen mixed peppers, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
  7. Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

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