Poppy Seed Chicken

Lifting creamy chicken casserole from a baking dish using a spatula.

This poppy seed chicken casserole is the ultimate easy comfort food! Featuring cooked chicken, a creamy sauce, and a buttery cracker topping.

Course Main Course, Main Dishes

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 401

Author Dorothy Bigelow

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

*Cooked chicken: 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.

**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.

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave until hot throughout. The cracker topping will not stay crispy, but you can reheat portions in an air fryer or oven if you want to re-crisp the topping.

Freezing: This casserole freezes best if you leave it unbaked, and if you leave the buttery cracker topping off. Simply assemble the base layer in a foil pan, then label it with preparation and cooking instructions. Thaw in the refrigerator before baking, and prepare the buttery cracker topping just before placing it in the oven.

With rice: Use 2 cups of chicken instead of 3 cups, and add 1-2 cups of pre-cooked rice in its place.

Gluten-free: Use a gluten-free cream of chicken soup, and substitute the crackers for 80 grams of your favorite gluten-free cracker (I like Schar entertainment crackers).

Deeper dish: If desired, you can make this in a smaller (but deeper) baking dish. I use a 10.5 x 7.5” baking dish, and increase the baking time to 30-35 minutes, or until bubbly and heated through.

Nutrition