Ingredients:

  • 3 cups cooked chicken, shredded (approximately 450g)
  • 1 cup sour cream (240ml)
  • 1 can (10.5 oz / 300g) cream of chicken soup
  • 1 cup shredded cheddar cheese (about 100g)
  • ½ cup milk (120ml)
  • ¼ cup poppy seeds (40g)
  • ½ teaspoon garlic powder (2g)
  • 1 teaspoon onion powder (2g)
  • Salt and pepper to taste
  • 1 cup crushed buttery crackers (for topping, about 100g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, sour cream, cream of chicken soup, shredded cheddar, and milk.
  3. Stir in poppy seeds, garlic powder, onion powder, salt, and pepper; mix well until combined.
  4. Pour the chicken mixture into the prepared casserole dish, spreading evenly.
  5. Sprinkle crushed buttery crackers over the top, covering the mixture entirely.
  6. Place in the oven and bake for 30-35 minutes until bubbly and golden brown on top.
  7. Allow to cool for a few minutes before garnishing with fresh parsley if desired.