Poppy Seed Chicken Casserole

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This recipe is one of those delicious comfort foods that we grew up with.
Casseroles are seriously one of the hardest foods to photograph because they come out of the pan in one large, gooey scoop. :) So what this casserole lacks in visual appeal, it makes up for in taste and simplicity.
Bonus: my kids LOVE this and always ask for seconds!

Poppy Seed Chicken Casserole
Ingredients:
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.
Recipe slightly adapted from Food.com

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      • Kathleen says:

        HUH? I am very surprised about the poppy seeds can not used for breastfeeding mothers? What is the main reasons? I have had breastfed all of my three babies. They appeared being fine.

      • Gayle says:

        Why in the world would poppyseed be a problem for nursing mothers? I’ve never heard of that. My husband avoids poppyseed because he is subject to quite sensitive, random drug tests, but I wouldn’t be afraid of nursing and eating them.

        • summer clements says:

          Poppy seeds if you eat enough of them will cause you to be positive on a drug screen for opiates. So I am sure that is why you aren’t supposed to eat poppy seeds while breast feeding.

          • Whitney says:

            I had asked my doctor about poppy seed muffins while pregnant (as I was worried if they could affect a baby getting everything I was eating since I knew you might test positive on a drug screen so figured it could be harmful) and she told me there was no reason whatsoever to avoid them. I have made this a few times while BF and my baby is fine. I am making it tonight and will probably feed her right after too :)

  1. Nfer says:

    I’ve been making this for over 15 years without all the optional stuff. I love this dish and I make yellow rice and put this over it. Everyone loves it and begs for more.

  2. cat says:

    seriously dumb question but hope you will consider it worthy of an answer.
    lots of your recipes call for COOKED chicken and i am wondering…
    HOW do you cook the chicken for the recipes???
    baked–boiled–grilled–you get the idea of the question.
    thanks

    • Six Sisters says:

      We just boil it and after it’s cooled, dice it up. We have cooked up a bunch of chicken breasts and cut it up and put it in freezer bags. Then when a recipe calls for it, just pull it out of the freezer. Usually we just cook it as needed for the recipe. But usually always boiled. That’s quick and easy. Hope this helps. -The Six Sisters

      • Paulette says:

        I found this question and answer rather helpful. I never thought of boiling chicken breast. My mom didn’t like poultry so I’ve had to learn on my own how to cook chicken. Great tip! I tried it yesterday and now I have 5 cups of cooked chicken in my freezer ready for recipes. Thanks!

    • Kim says:

      I but grocery store rottiserie chicken when rhey are on sale, shred and store in zip lock bags in the freezer. Perfect for recipes like this, no cooking time and cheaper than buying raw!

    • Heidi says:

      I buy cut up bone in chicken. It is really cheap in my area. Then I cook it in a crockpot. Then I reamove the meat and put it in recipes. It cuts down on cost a lot!

      I also make my own white sauce because my kids cannot eat the artificial stuff in canned soup:-) Super yummy in other recipes!

      I am excited to try this!

  3. Sarah says:

    Hmm. not sure why the comment didn’t show up, but I’m wondering the same thing. What is your go to method when recipes call for cooked chicken? I see that a lot in recipes and don’t really have cooked chicken laying around, but would love any easy way to prepare the day before or cook a bunch and freeze for occasions like this. Thanks!

  4. Rachel says:

    We love this casserole at our house too….after baby #2 I had a friend bring it over, but she had added noodles! She simply precooked a package of bowtie pasta, stirred the chicken, sauce and noodles all together, then topped with crackers and baked it. I actually liked it that way even better :)

    • Six Sisters says:

      This would work great as a freezer meal. Just make as above and freeze. Let it thaw before heating up when you pull it out of the freezer. Thanks for stopping by our blog! -The Six Sisters

  5. I use at least three of your recipes a week. I love your recipes but this is the first time I’ve commented. I just wanted you to know you guys have given me the confidence as a new married wife to cook! Your food never has crazy food items that I’ve never heard of, or insane steps that make me want to cry! Thanks again you guys rock!

    • Six Sisters says:

      Thanks Cynthia! Yea!! That is exactly how we feel, and we want to help women and families! Cooking doesn’t have to be overwhelming with ingredients that we have never heard of. :) Congrats on being newly married! Have a great day! -The Six Sisters

  6. Cherrye says:

    I grew up with this recipe as well (without the Worcestershire and garlic) but my mom always served over cooked white rice. It is one of my families favorite! And those who asked about cooking the chicken, SSS had given me a great idea in the comment section of another recipe, about putting it in the crockpot with water so it can cook while you are gone then when you get home voila! Chicken is cooked and ready to go in any recipe. You girls are seriously the best! Love your site :-)

  7. Sheri says:

    What sides would you suggest serving with this? I had a friend bring this to me after my second child but that was a few years ago and I have no idea what we had with it. Salad? Any starch suggestion?

  8. Sheri says:

    What sides would you suggest serving with this? Salad? Any starch suggestions? I’ve had it before but I can’t remember what we ate with it!

    • Cyd says:

      We usually have a vegetable and click on our recipe index and look at all of the salad options. Best of luck! -The Six Sisters

  9. SUSAN says:

    I freeze it without the crackers and add those with less butter ( about 1/2) when I reheat it. It is a family favorite. We serve it with steamed broccoli, rice pilaf, and a yeast roll. Yum, yum! Another favorite side it the copy cat recipe for Texas Roadhouse green beans. Love!

  10. Tara H says:

    I make this (minus the optional ingredients) and it is always a hit. It’s my go-to meal when I have to take food to anyone. I usually make green beans with it or broccoli and rice. I mix 1 tablespoon of poppy seed with 8oz of Monterey Jack cheese and put that on the chicken before adding the cracker/butter mixture.

  11. Jordyn B says:

    So I am breast feeding and someone mentioned no poppy seeds while breast feeding… Would this taste good without the poppyseed or is that what “makes” it delicious??

  12. Melissa says:

    Loved the recipe! It was soooo easy. I added 1/4 c. slivered almonds to the cracker topping and a can of green beans to the chicken mixture and thought it turned out awesome. My husband says he can’t wait for the leftovers for lunch tomorrow! Thanks for posting a great recipe!

  13. MaryAnn says:

    I have made a v similar version of this recipe before. Checkerboard Chicken.
    Instead of mixing the butter, we sliced small squares and dotted it on top of the crackers, the way it melted, if placed strategically, will make the topping look like a checkerboard.

  14. Gerri Pickel says:

    After letting the frozen casserole thaw and to reheat it again, what is the oven temperature and for how long in for the Poppy seed chicken casserole recipe?

    • Cyd says:

      It’s gooey like in the picture, but I wouldn’t call it runny. Not sure what could have gone wrong. I guess you could serve it up with a slotted spoon and let all of the juice run out before putting it on your plate.

  15. Kenyon says:

    I actually have been making this same recipe for years, only instead of poppy seeds I use celery seeds. My whole family and friends who have tried it, love it!

    • Cyd says:

      Hi Robin, just click on the MAGIC button under the picture. Then click on NUTRITION. It will give you all of the nutritional information and servings on our recipes. This is our sister site MyRecipeMagic.com. You can find nutritional info on all of our recipes!

  16. Jennifer says:

    I made this tonight, and it was really good! I feel like it’s missing rice or noodles though. Mine was a little soupy, so I added white rice and it was delicious!

  17. Janet says:

    I LOVE this casserole! One night I didn’t have Ritz crackers so I substituted Chicken in a Biskit crackers. Oh my goodness…if it is possible, it makes this even better!

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