• 2 cans cream of chicken soup
• 16 ounces sour cream
• 1 tablespoon poppy seeds
• 3/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1 tablespoon dried parsley
• 3/4 teaspoon garlic powder
• 5 cups cooked chicken, chopped into bite-size pieces
• 2 cups crushed Ritz crackers
• 1/2 cup melted butter

Instructions

1. Set your oven to 350°F and allow it to preheat.
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, poppy seeds, Parmesan cheese, black pepper, parsley, and garlic powder. Stir until the mixture is smooth. Add the chopped chicken and mix until every piece is well coated. Transfer everything into a 9×13-inch baking dish and spread it evenly.
3. In a separate bowl, drizzle the melted butter over the crushed Ritz crackers. Mix with a fork until the crumbs are evenly coated. Scatter this mixture over the chicken layer.
4. Place the dish in the oven and bake uncovered for 35–40 minutes, until heated through and bubbling at the edges. Serve right away.

Notes

• Any pre-cooked chicken works well here. You can boil chicken in water or broth for 15–20 minutes, or bake it at 400°F for about 20 minutes until it reaches an internal temperature of 165°F. Store-bought rotisserie chicken is also a convenient option.
• To freeze, assemble the casserole without baking. Wrap tightly in plastic wrap and freeze for up to 1 month. When ready to use, thaw overnight in the refrigerator and bake as directed.