If you haven't already, get ready to fall in love with this Poppy Seed Chicken recipe! Featuring a cheesy, creamy sauce, tender chicken, and a buttery Ritz cracker topping - this comfort food casserole is ALWAYS a hit!
I was first introduced to Poppy Seed chicken about 10 years ago when I was looking for quick and easy dinner ideas to make on busy weeknights.
At the time, I was doing shift work, which made eating at home even more complicated. Quick and easy casseroles like this one helped us put dinner on the table - rather than going through a drive-thru window multiple times per week.
This poppy seed chicken casserole recipe is creamy, cheesy, and best of all - uses pre-cooked chicken! You can put it together in the morning (or the night before), then top it with buttery crackers and bake. Serve it with a simple salad, some steamed veggies, or crudites and you've got yourself a meal.
Why You'll Love It:
- So easy! With barely any prep work and simple ingredients, this recipe is perfect for busy weeknights... or any time you need a quick and easy meal!
- Uses up leftovers. Whether you have some leftover rotisserie chicken from the grocery store, or extras left over from grilling, this easy chicken casserole recipe makes excellent use of it!
- Picky eater approved. This recipe is kid-friendly, which means it's perfect for the whole family. Round out the meal with your favorite veggies or a nice green salad.
- Yummy comfort food. Cozy chicken wrapped in a creamy sauce, cheddar cheese, and a buttery cracker topping. Every part is the best part!
Ingredients
- Chicken: Since this recipe uses cooked chicken, it's a great opportunity to use leftover rotisserie chicken, or remnants from previous meals.
- Cheese: I recommend using sharp cheddar grated using the large holes of a box grater. Pre-shredded will work in a pinch, but freshly grated is best. Add a bit of parmesan cheese if you like!
- Poppy seeds: You will need 2 teaspoons total - 1 for the casserole base, and 1 for the topping.
- Cream of chicken: In tests, a can of cream of chicken soup tastes better than cream of mushroom, but either can be used. If you prefer, you can make homemade cream of chicken and use it instead.
- Sour cream: Use a thick, high-quality type like Daisy or Good Culture (in Canada I use Gay Lea Gold).
- Crackers: The buttery cracker topping is made using Ritz crackers (also known generically as "buttery round crackers"). You will need one sleeve, or about 24 crackers.
- Butter: Mix some melted butter with crushed crackers, and you'll have the most delicious crunchy topping - period!
- Seasonings: Garlic powder, onion powder, and black pepper. Add more according to your taste.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Poppy Seed Chicken Casserole
- Add the cream of chicken soup, sour cream, 1 teaspoon of poppy seeds, garlic powder, onion powder, and pepper to a large bowl.
- Stir well to combine.
- Sprinkle in the grated cheddar cheese.
- Fold the cheese in until evenly distributed in the creamy sauce.
- Add in the cooked chicken, then fold it in until completely coated.
- Spread the mixture into a lightly greased 9 x 13" casserole dish (23 x 33 cm).
The Buttery Cracker Topping
- Add the crackers to a plastic bag and crush them using a rolling pin.
- Melt the butter in a small bowl, then stir in 1 teaspoon of poppy seeds and the crushed crackers.
- Sprinkle the buttery crushed crackers on top of the casserole in an even layer.
- Bake in a 350ºF (177ºC) oven for 25 minutes, or until hot and bubbly. Then broil for 1-3 minutes to crisp up the topping (but watch it carefully - it can burn quickly!)
Note: Only broil the cracker topping if your baking dish is broiler-safe. If not, bake at an increased temperature of 450ºF (232ºC) for 5 minutes, or until the topping is crisp.
Can I make this in a smaller baking dish?
If you want to make this in a medium baking dish (7.5 x 10" or 9 x 9") you absolutely can. I've tested this size, and it makes for a nice deep dish casserole.
You will need to bake it for longer to ensure the center is cooked; I found about 30-35 minutes to be the ideal time, but it may vary depending on the oven and baking dish used.
Storing Leftovers
- Transfer leftovers to an airtight storage container, or tightly wrap the baking dish with plastic wrap.
- Refrigerate for up to 3 days.
- Reheat portions as needed in the microwave until well heated throughout.
- The topping will not be crispy, but if desired you can reheat portions in the air fryer or oven (add a few tablespoons of water) to help re-crisp the topping.
Freezer Instructions
- Leftovers can be frozen in freezer-safe containers and stored for up to 3 months.
- Thaw and reheat before serving.
- To prepare as a freezer meal:
- Omit the cracker topping.
- Assemble the casserole base.
- Freeze unbaked for up to 3 months.
- Thaw in the refrigerator overnight before baking.
- Prepare the topping by combining crushed crackers, melted butter, and poppy seeds.
- Sprinkle the buttery Ritz crackers on top and bake at 350ºF (177ºC) for 25-30 minutes; broil for 1-3 minutes to crisp the crackers.
Expert Tips
- Use leftover chicken (if you have some). Whether you've made an oven-roasted chicken, have a store-bought rotisserie type, or have leftovers from another meal, this creamy chicken casserole is the ideal place to use it.
- If you don't have leftovers... you can cook boneless chicken breasts however you like best, then chop them up. Alternatively, you could make Dutch oven shredded chicken, which is a bit more of a hands-off approach.
- Make it budget-friendly. The great thing about chicken casseroles is how easily they can be modified to stretch a dollar. Reduce the amount of chicken, and instead add in rice, pasta, or frozen veggies to make it more satisfying with less expensive ingredients.
Variations
- With rice: Reduce the amount of chicken to 2 cups (instead of 3), and instead add 1-2 cups of cooked white rice (or the rice of your choice).
- With vegetables: Add green beans, frozen mixed veggies, cooked spinach, or your favorite green vegetable.
- With noodles: Use just 2 cups of chicken, and add up to 2 cups of cooked egg noodles (or pasta). Add a little pasta water or milk to thin out the casserole base if desired.
Substitutions
- Different topping: Feel free to swap the buttered cracker topping for one of your choice. You could do the cornflake topping from my funeral potatoes recipe, crispy fried onions, crushed tortilla chips, Fritos, etc.
- Gluten-free poppy seed chicken: Swap the cream of chicken soup for a gluten-free version (we like Pacific Foods), and use a gluten-free cracker for the topping (we tested Schar's Entertainment crackers)
- Turkey: If you have leftover Turkey from Thanksgiving (or another large dinner), feel free to swap it in place of the chicken for a yummy "poppy seed turkey casserole" instead.
Recipe FAQs
If you like a lot of crispy, crunchy topping you can double it! Just be sure to spread it out evenly so it browns evenly during baking and broiling.
No, not really. The recipe is called poppy seed chicken but the flavor is not changed considerably if you leave them out - it's more of an appearance thing. You can use the recipe as a base and add whatever you like.
If you are serving a crowd you can easily double the recipe and still fit it in a 9 x 13" baking dish (23 x 33 cm). Just ensure your baking dish is deep-dish style so you don't have any overflowing. Set a baking sheet under the casserole to catch drips just in case.
You will also need to increase the baking time to 30-40 minutes, or until the center is hot and bubbly.
More Easy Dinner Recipes
If you loved this recipe for chicken poppy seed casserole, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Poppy Seed Chicken
Ingredients
- 3 cups cooked chicken* shredded or cubed
- 1 can cream of chicken soup undiluted (10.75 ounces/284ml)
- 1 cup sour cream thick, like Daisy brand
- 2 cups shredded cheddar cheese fresh from the block preferred
- 1 teaspoons poppy seeds
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
Cracker topping:
- ½ cup butter melted
- 1 teaspoon poppy seeds
- 1 sleeve buttery round crackers (Ritz) crushed, (about 24 crackers or 92 grams)
Instructions
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13” baking dish (23 X 33 cm). Set aside.
- Add the cream of chicken soup, sour cream, shredded cheese, 1 teaspoon of poppy seeds, garlic powder, onion powder, and black pepper to a large bowl. Stir until well combined.
- Add the chicken to the soup and cheese mixture, and fold it in until all pieces are well coated.
- Pour the contents of the bowl into the prepared baking dish, and spread it into an even layer.
- Prepare the topping. In a separate medium-sized bowl melt the butter, then stir in the poppy seeds.
- Add the crackers to a plastic storage bag and crush with a rolling pin.
- Pour the crushed crackers into the melted butter and stir until well coated.
- Sprinkle the buttered cracker mixture on top of the chicken casserole, and spread it out evenly.
- Bake in the preheated oven for 25 minutes, or until bubbly with a golden brown topping. Then, switch to broil** for 1-3 minutes to crisp the crackers - just be sure to watch it closely!
- Allow to cool for 5 minutes, then serve and enjoy.
Notes
Nutrition
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