Seed & Chicken Bake (Print)

Juicy chicken pieces bathed in rich cream sauce with a snap-crunchy Ritz and poppy seed crown. The ultimate weeknight comfort meal.

# Ingredients:

01 - 1 can (10.75 oz) condensed cream of chicken soup

02 - 1 tablespoon fresh lemon juice

03 - 2 1/2 cups diced, cooked chicken breast

04 - 1 cup crushed Ritz crackers

05 - 1/2 cup thick sour cream

06 - 1 teaspoon Worcestershire sauce

07 - 1/4 cup melted butter

08 - 1 1/2 teaspoons poppy seeds

01 - Heat your oven to 350°F (175°C) and lightly coat an 8×8-inch pan with nonstick spray.

02 - Stir together the sour cream, lemon juice, Worcestershire sauce, and the soup in a mixing bowl until smooth.

03 - Put the cooked chicken at the bottom of the baking dish and pour the creamy sauce on top.

04 - In a separate bowl, blend the crushed crackers with the melted butter. Sprinkle it over the dish and finish with poppy seeds.

05 - Place in the oven for about 20 minutes, or until the top is crisp and golden, and the filling is hot.

06 - Dish it out warm and dig in!

01 - For a healthier option, swap sour cream with Greek yogurt.

02 - Pre-cooked rotisserie chicken works great to save time.

03 - Mix in shredded cheddar if you’re craving cheesy goodness.

04 - Pair it with noodles or rice for a filling meal.