Tank Cooks Poppy Seed Chicken Casserole

Thanks to Christian Lindberg for the recipe

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 Ingredients 

• 4 skinless, boneless chicken breast halves 
• 1 sleeve of buttery round crackers (such as Ritz), crushed 
• ½ cup butter, melted 
• 1 teaspoon poppy seeds, or more if desired 
• 1 (10.5 ounces) can of condensed cream chicken soup 
• 1 (8 ounces) container of sour cream (buttermilk substituted) 
• 2 cups shredded Cheddar or Mozzarella cheese 

Directions

1. Fry up chicken breast, cooking thoroughly. 
2. Chop up Chicken Breast 
3. Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds in a large bowl until combined; set aside. 
4. Stir condensed soup and buttermilk in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish. 
5. Add Chicken in an even layer 
6. Top with the remaining soup mixture. Sprinkle with cheese. 
7. Top with cracker mixture. 
8. Bake in the preheated oven until the cheese has melted and the sauce is bubbly for 25 to 30 minutes.