Gluten Free Poppy Seed Chicken Casserole
This gluten free poppy seed chicken recipe is just as good as the original but uses gluten-free alternatives for a quick and easy dinner.
Ingredients
- 3 cups cooked chicken* shredded or cubed
- 1 can (10.75o) gluten-free cream of chicken soup** undiluted (we use Pacific Foods)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 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
- 80 grams gluten-free round crackers about 24 crackers, crushed
Instructions
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13” baking dish (23 X 33 cm), or a medium baking dish (for a deep dish casserole). Set aside.
- Add the gluten-free 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 together until the chicken is well distributed.
- Transfer into the prepared baking dish, and spread into an even layer.
- Add the butter to a microwave-safe bowl and melt the butter in the microwave. Stir in the poppy seeds.
- Crush the gluten-free crackers either in a food processor, or by adding them to a ziploc bag and smashing them with a rolling pin.
- Pour the crushed crackers into the melted butter and poppy seed mixture and stir until well coated.
- Sprinkle the buttered cracker mixture on top of the base layer, and spread it into a thin, even layer.
- Bake in the preheated oven for 20-25 minutes or until bubbly with a golden brown topping (for deep dish you may need to bake for an additional 5-10 minutes).
- Switch the oven to “broil”. Broil for 1-3 minutes, or until the top is golden and crisp - watch it closely, as food can burn quickly under this setting. 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.
- Allow to cool for 5-10 minutes, then serve and enjoy.
Notes
*This recipe is the perfect way to use up leftover chicken. This could be from a store-bought rotisserie chicken, a roast chicken, or cubed leftover chicken breasts. If you don't have any prepped, you could prepare shredded chicken in a Dutch oven or covered baking dish.
**If you can't find a gluten-free condensed soup, try making homemade cream of chicken soup using a gluten-free one-to-one flour mix.
***Panko topping: If you prefer, you can substitute the crushed crackers for panko breadcrumbs instead. Reduce the butter to ¼ cup, and add about ½ cup of breadcrumbs. Keep adding more until you get the desired consistency (they should be well coated; not dry, and not soggy).
Gluten-free brands used: We use Pacific Foods cream of chicken soup, and Schar entertainment crackers for the crispy topping. You can use whatever brands you like best!
With rice: Use 2 cups of chicken instead of 3 cups, and add 1-2 cups of pre-cooked rice in its place.
Nutrition
Calories: 415kcal | Carbohydrates: 9g | Protein: 21g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 414mg | Potassium: 201mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 839IU | Vitamin C: 0.3mg | Calcium: 265mg | Iron: 1mg