We improved a simple 3-ingredient recipe to produce the ideal nutty, sweet dessert with layers of caramel flavor after being inspired by a TikTok hack for toasting marshmallows. With their roasted marshmallows, golden specks of crispness, and rich brown butter, these traditional favorites have a deeper, richer flavor than usual. We’re confident you’ll adore these redesigned goodies after slightly altering the ratios.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 ounces buttery round crackers, crumbled
- 1 cup butter, melted
- 2 tablespoons poppy seeds
- 8 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 8 ounces sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9×13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
- Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.
- To freeze, prepare as above. Let cool then, wrap pan with foil and freeze.
- To cook after freezing, let thaw in fridge overnight and cook for 1 hour at 350 degrees F. If not thawed, cook until warmed through.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 22 g |
| Sodium | 916 mg |
| Sugars | 2 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
It is always good! I’ve made it a few times. I had to omit the sour cream this time but it was still delicious.
This was very good. I made half a recipe. Added onions and a few carrots cause I needed to use them up. Maybe too much sauce without mashed potatoes to top. Need to Pam the bottom of the dish before putting the crumbs down. Mine stuck a little.
My daughter LOVES this recipe! She asks for it all the time! Definitely a family favorite!! Thank you for sharing!!
My family loves this!
Tasted good, little too saucy, too buttery. Amounts need to be adjusted for better balance.
I love this recipe and have made it many times over the years. I couldn’t find my recipe and found this one on All Recipes today. The only variations from this recipe and my original is that I add 8 oz. sliced mushrooms that have been sautéed lightly in butter. I also add 1-2 tablespoons of dry sherry. This is an old Marshall Fields recipe from days gone by. Love it and thanks for sharing this one.
I would love to give this 5 stars but I made slight change. I followed the recipe (I did cut it in half) but added about 1 tsp of tarragon for some extra spice. I think this is a great pot luck recipe and will definitely make again. Thanks.
Awesome and very simple!??
We add green beans for color and flavor and this recipe is always a hit when it shows up on the kitchen table
Yep, have made it several times. My husband really likes it. Wish there was a way to get the nutritional content. My brother-in-law is staying with us and needs to know the carbs and sodium content. This is a really great recipe
This recipe was wonderful! I love poppy seeds and I’m always looking for other ways to use them besides desserts. The only thing I changed was adding some shredded cheese to the crumb mixture on the top.
Delicious comfort food! Not great for the waistline, but very yummy. I didn’t have any poppy seeds, so I added a tablespoon of chia seeds. I also put a layer of buttered fusili noodles as the base, followed by the chicken mixture and then topped off with the butter/cracker/chia seed topping. Whole family loved it! Thanks for the recipe. 🙂
I have been making this for years with a slight difference. I use a whole rotisserie chicken shredded and I put crackers and poppy seeds on top only. I also serve it over white rice. My grown kids request it everytime they come home.
I just thought it was way too buttery and the cream of chicken soup mixed with sour cream was too thick and salty. Taking this one out of my recipe box.
This was amazing! The only change I made was to add a can of Ortega chilies and serve over rice. I also used half a package of Costco’s rotisserie chicken instead of cooking the breasts. My husband is still raving about this!
This was, and still is:), wonderful! I followed the recipe and wouldn’t change a thing. Many thanks Ladybug.
Got 3 Rotisserie chickens, used those, and then only baked uncovered for 35 minutes, used breadsticks on the side, and the entire family LOVED this, my youngest said “you’ll be making this again” Thanks All Recipes, for making dinner choices easier!
This was excellent. I used the chicken from the chicken soup I made. My husband won’t eat that chicken meat except in chicken salad. He LOVED this recipe. I added salt & pepper. Soooo good! It’s a keeper!
My husband really liked it. He doesn’t like cream of chicken so I used cream of mushroom (99 % fat free!) I did cut the recipe in half. Thanks for submitting it.
I only gave it 4 stars because I haven’t tried it yet – just found it. This is for Nick. The soup in the recipe is chicken soup, not mushroom, and if you don’t want to use canned soup, make a white sauce and add whatever. I’m definitely going to make this because I love chicken AND Ritz crackers!
My family has been making this recipe for decades. We use leftover smoked turkey from Thanksgiving. You can add a bit of liquid smoke for a similar effect.