Step 1

Put the chicken breasts into a large pot. Add enough water to cover the chicken completely. Heat them over high heat until the water begins boiling. Then, reduce the heat to medium, cover the pot with a lid, and simmer it for approximately 20 minutes. (The chicken should be white all through, with no pink left in the middle.)

Step 2

Drain the water from the pot. Use two forks to shred the chicken. Do so carefully, as it will still be hot.

Step 3

Preheat the oven to 350 degrees Fahrenheit.

Step 4

Use a large bowl to combine the crackers, melted butter, and poppy seeds. Mix well, then set it aside.

Step 5

Pour the condensed cream of chicken soup into a clean, medium-sized bowl. Then, stir in the sour cream until the two are well mixed. Transfer half of this mixture to a 9-inch square baking dish.

Step 6

Top the soup mixture with an even layer of shredded chicken. Then, pour the other half of the soup mixture on the chicken. Spread evenly with a spoon if needed. Top the casserole with cheddar cheese and the cracker mixture.

Step 7

Bake it at 350 for approximately 25 to 30 minutes. (The cheese should be melted and the sauce bubbly.) Remove from heat and allow the casserole to cool for 2 or 3 minutes. Then, spoon out helpings onto serving plates, and enjoy!