This is really easy to make and with cream cheese and butter it's really rich. I have served after a funeral with tons of requests for the recipe. Because of the richness I have never made this for a dinner but always at a gathering. You could reduce the butter to 1 1/2 sticks with success, but why do it? It's really good this way. I have seen a couple other chicken casseroles using crackers, but none with all of these ingredients which really make this special. It looks really creamy, but it turns out great.


Recipe Summary

1 hr 20 mins
15 mins
1 hr 55 mins
20 mins
1 9x13-inch bake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.

  • Bring a large pot of salted water to a boil. Add chicken breasts and boil until no longer pink in the centers, about 20 minutes. Let cool enough to handle; shred with 2 forks.

  • Mix condensed soups, cream cheese, and sour cream together in a large bowl.

  • Mix mayonnaise and flour together in a separate bowl; add to cream of chicken mixture. Mix in shredded chicken thoroughly. Spread into the prepared baking dish.

  • Bake in the preheated oven until golden, 30 to 40 minutes. Remove; leave the oven on.

  • Place crackers and butter in a pan over low heat. Cook until golden, about 10 minutes. Place on top of chicken mixture and sprinkle with poppy seeds.

  • Bake in the preheated oven until bubbly and browned, about 15 minutes.

Cook's Note:

This can be prepared the day before by following up to step 5, allowing to cool, and refrigerating covered. The next day prepare the topping and bake until bubbly and golden.

Nutrition Facts

868 calories; protein 20.3g; carbohydrates 54.2g; fat 64.1g; cholesterol 126.1mg; sodium 1271.8mg. Full Nutrition