Ingredients:

  • 4 cups cooked chicken breast, shredded (approx. 600g)
  • 1 can (8 oz) sliced water chestnuts, drained and roughly chopped
  • 1 cup frozen peas (150g)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup full-fat sour cream (240g)
  • 0.5 cup chicken broth (120ml)
  • 1 tsp onion powder
  • 0.5 tsp freshly cracked black pepper
  • 2 sleeves Ritz Crackers, crushed (approx. 240g)
  • 0.5 cup unsalted butter, melted (115g)
  • 1 tbsp dried poppy seeds

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In the same bowl, whisk together the cream of chicken soup, 1 cup of sour cream, and 0.5 cup of chicken broth. Season with 1 tsp onion powder and 0.5 tsp black pepper until the sauce is smooth and streak free.
  3. Fold the shredded chicken, chopped water chestnuts, and frozen peas into the sauce mixture until the protein is thoroughly coated.
  4. Transfer the chicken mixture into the prepared baking dish, spreading it into an even layer with a silicone spatula.
  5. In a separate bowl, combine the crushed Ritz crackers, melted butter, and poppy seeds, tossing until the crumbs are evenly moistened.
  6. Sprinkle the cracker mixture evenly over the top of the casserole.
  7. Bake for 30 minutes, or until the sauce is bubbling and the Ritz cracker crust has reached a deep mahogany, golden brown color.