Ingredients:

  • 4 cups cooked chicken, shredded or cubed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced green bell pepper
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 can (14.5 oz) French-style green beans, drained
  • 2 sleeves Ritz crackers, crushed
  • 1/2 cup unsalted butter, melted
  • 1 tsp dried poppy seeds

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. Stir in the garlic powder, diced onions, green bell peppers, and drained water chestnuts.
  2. Gently fold the shredded chicken and drained green beans into the cream mixture. Pour the combined mixture into a lightly greased 9x13 inch baking dish and smooth the surface with a spatula.
  3. In a separate bowl, toss the crushed Ritz crackers with the melted butter and poppy seeds until evenly coated. Sprinkle the cracker mixture uniformly over the chicken base.
  4. Place the dish on the center rack of the oven and bake for 45 minutes, or until the sauce is bubbling and the cracker topping is a deep golden brown.
  5. Remove from the oven and allow the casserole to rest for 5 to 10 minutes to let the sauce set before serving.