2–3 cups cooked, diced chicken

2 cups cream of chicken (or mushroom) soup

1 cup sour cream

1 small can sliced water chestnuts, drained

1 cup crushed Ritz crackers

2 tablespoons poppy seeds

1/4 cup butter, melted

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Preheat oven to 350°F (175°C).
In a large mixing bowl, combine diced chicken, cream of chicken soup, and sour cream.
Stir in drained water chestnuts until well combined.
Transfer the mixture into a greased baking dish and spread evenly.
In a separate bowl, mix crushed Ritz crackers with melted butter and poppy seeds.
Sprinkle the cracker mixture evenly over the casserole.
Bake uncovered for 25–30 minutes, or until the topping is golden and the casserole is bubbly.
Allow to cool for a few minutes before serving.

Use cream of mushroom soup for a deeper flavor.

Swap sour cream with Greek yogurt for a lighter version.

Add shredded cheese for extra richness.

Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Reheat in the oven for the best crispy topping.