Poppy Seed Chicken Casserole

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!

Serves: 8-10

Poppy Seed Chicken Casserole

15 minPrep Time

15 minCook Time

30 minTotal Time

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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)

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
  4. Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.
Cuisine: American | Recipe Type: Main Dish
7.6.4
2065
http://www.sixsistersstuff.com/recipe/2013/02/poppy-seed-chicken-casserole/

Recipe slightly adapted from Food.com

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66 Responses to “Poppy Seed Chicken Casserole”

  1. Wow!! This looks insanely good and I cannot wait to make this! I think 90% of your recipes I am always willing to try because none are crazy intimidating and they are everything I adore as well! Please check out my Crispy Chicken and Feta Spinach Salad recipe that I had for dinner last night. It's similar with the poppy seed. YUM all around!!

    http://danastonerock.blogspot.com/2013/02/this-should-put-all-chicken-chains-out.html
    • 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
        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!
    • 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!
  2. 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!
  3. 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 :)
  4. I posted this recipe a couple months ago on my site and on Recipe Magic. I've been making a healthier version of this recipe for years. From years of experience it doesn't work good as a freezer meal because it is too creamy. Just a heads up. :) http://burntapple.com/2012/12/17/makeover-poppyseed-chicken-casserole/ Traci, BurntApple.com
  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!
  6. Cherrye
    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. 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!
  8. Tara H
    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.
  9. 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!
  10. 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.
    • 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!
  11. I just mixed this up to take to an after funeral meal at church. I started spreading in my 9x13 pan and it only took up about two-thirds of the pan. I had to switch it to another. Is anyone else having this problem? If I need a 9x13 pan next time, I'll double the recipe. I also took half of the poppy seeds and mixed them in the chicken, soup, sour cream mixture and the other half in the topping mixture. I like to see the seeds all the way through. I'm curious as to how the lemon juice and worcestershire sauce effect the taste.

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