Ingredients:

  • 4 cups cooked chicken, shredded or cubed (approx. 600g)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup full-fat sour cream (240g)
  • 1.5 cups sharp cheddar cheese, freshly grated (170g)
  • 0.5 cup slivered almonds (50g)
  • 0.5 cup celery, finely diced (60g)
  • 0.5 cup mayonnaise (115g)
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 sleeves buttery crackers (approx. 70 crackers), crushed
  • 0.5 cup unsalted butter, melted (113g)
  • 1 tbsp poppy seeds

Instructions:

  1. Preheat your oven to 350°F (180°C). In your large mixing bowl, combine the shredded chicken, condensed soup, sour cream, and mayonnaise. Stir until the mixture is uniform and the chicken is fully coated.
  2. Fold in the freshly grated sharp cheddar cheese, finely diced celery, and slivered almonds. Add the onion powder, garlic powder, and black pepper. Note: Mixing the spices into the liquid base ensures they don't clump together in one spot.
  3. In a separate smaller bowl, toss the crushed crackers with the melted butter and poppy seeds. Use a fork to ensure every crumb is glistening. The mixture should look like wet sand.
  4. Transfer the chicken mixture into the baking dish, smoothing it out into an even layer with your spatula. Sprinkle the cracker mixture evenly across the top, reaching all the way to the edges.
  5. Place the dish in the center of the oven and bake for 25 minutes. Wait until the topping is golden and the edges are bubbling vigorously. If you want an extra crispy finish, you can broil it for the last 60 seconds, but watch it like a hawk.