Poppy Seed Chicken Casserole Recipe

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Published: August 26, 2020Author: Camille Beckstrand
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Poppy Seed Chicken Casserole is one of those timeless comfort foods that we grew up with. Serve with rice or mashed potatoes.
Poppy Seed Chicken Casserole Recipe
This recipe for Poppy Seed Chicken Casserole is one of our favorite dinners from our childhood.  We love it now just as much as we did when we were kids!
We love easy casseroles for a quick family dinner. If you are looking for more of our favorite casserole dishes, be sure to try these recipes:

Ingredients for Poppy Seed Chicken Casserole:

  • boneless skinless chicken breasts (cooked and diced)
  • can cream of chicken soup
  • sour cream
  • Worcestershire sauce
  • minced garlic
  • lemon juice
  • Ritz crackers (crushed)
  • poppy seeds
  • butter (melted)
  • white rice (cooked)

How to make Poppy Seed Chicken Casserole:

Preheat oven to 350 degrees F.

Mix together diced chicken, soup and sour cream in a large bowl.

Add in Worcestershire sauce, garlic, and lemon juice.

In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.

Spray a 9×13-inch baking pan with nonstick 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.

Serve over cooked rice.

This is also delicious served over mashed potatoes or baked potatoes (try cooking your baked potatoes in the Instant Pot – it’s so easy)!

Related Article: If you like this recipe, you’ll love our Chicken and Broccoli Casserole! 

Other timeless casserole recipes to try:

poppy seed chicken casserole served over rice on a plate
Serves: 8

The Best Poppy Seed Chicken Casserole Recipe

This recipe for Poppy Seed Chicken Casserole is one of those comfort foods that we grew up with. Serve with rice or mashed potatoes.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Print Pin

Ingredients

  • 3 boneless, skinless chicken breasts (cooked and diced)
  • 1 can cream of chicken soup (10.75 ounce can)
  • 1 1/2 cups sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 Tablespoon lemon juice
  • 2 cups Ritz crackers (crushed)
  • 1 Tablespoon poppy seeds
  • 1/2 cup butter (melted)
  • 2 cups white rice (cooked)

Instructions

  • Preheat oven to 350 degrees F.
  • Mix together diced chicken, soup and sour cream in a large bowl.
  • Add in Worcestershire sauce, garlic, and lemon juice.
  • In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
  • Spray a 9x13-inch baking pan with nonstick 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.
  • Serve over cooked rice.

Notes

This is also delicious served over mashed potatoes or baked potatoes.

Recipe Details

Course: Main Course
Cuisine: American
Author: Camille Beckstrand

Recipe adapted from AllRecipes

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  1. Blair Lonergan says:
    February 13, 2013
    I love this! I make a similar casserole, which freezes really well and makes a great gift for a family with a new baby (or any other reason to gift a meal!).
    Reply
    • Jamie says:
      February 13, 2013
      i'D LOVE TO KNOW HOW YOU FREEZE THE CRACKER TOPPING. THANKS!
      Reply
      • Amy says:
        April 11, 2016
        Me too! Making it for a family who just lost their baby and I want to be sure it is delicious and crisp on top.
        Reply
        • Jen says:
          August 10, 2020
          How do I find the Cinnamon Bites recipe?This one says “Poppy Seed Chicken” under the photo of the Bites, and the link goes to the chicken, not the Bites.
          Reply
    • Sandi says:
      July 18, 2013
      Just be careful because poppy seed is on the list of "don't eat" for breast feeding mothers.
      Reply
      • Kathleen says:
        August 9, 2013
        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.
        Reply
      • Gayle says:
        September 20, 2013
        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.
        Reply
        • summer clements says:
          January 31, 2014
          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.
          Reply
          • Meg says:
            March 24, 2014
            No one is drug-testing the babies.
          • Whitney says:
            March 25, 2014
            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 :)
      • Janet Kercher says:
        September 24, 2014
        Lactation consultant here...no need to avoid poppy seeds when breastfeeding. Enjoy!
        Reply
  2. Eric Pepple says:
    February 13, 2013
    This sounds soooo good! I love the addition of the poppy seeds, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow
    Reply
  3. Rachel O. says:
    February 13, 2013
    Looks fantastically delicious!!
    Reply
  4. Dana says:
    February 13, 2013
    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
    Reply
  6. FourSisters says:
    February 13, 2013
    This was one of our favorites growing up (we used to ask for it for our birthday meals!) only we called it Chicken Poppyseed :)
    Reply
  7. Nfer says:
    February 13, 2013
    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.
    Reply
  8. shelleystursma says:
    February 13, 2013
    Funny that this is on the menu at our house tomorrow night!
    Reply
  9. cambric cotton, pins and needles says:
    February 13, 2013
    I make a similiar casserole using tuna as well as chicken and top it with crushed potatoe crisps and grated cheese, my family have always loved it.
    Reply
  10. Sinea says:
    February 13, 2013
    This is a serious casserole. Love every ingredient and it sounds so easy to make. Thanks for sharing. (Stop by and add it to our blog hop?)

    Many blessings, Sinea from Ducks ?n a Row
    Reply
  11. cat says:
    February 13, 2013
    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
    Reply
    • Six Sisters says:
      February 14, 2013
      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
      Reply
      • Paulette says:
        January 9, 2014
        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!
        Reply
    • Kim says:
      July 21, 2013
      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!
      Reply
    • Heidi says:
      January 17, 2014
      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!
      Reply
  12. Sarah says:
    February 13, 2013
    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!
    Reply
    • Six Sisters says:
      February 14, 2013
      Hi Sarah, we hope the reply above answers your question. :)
      Reply
    • Sarah says:
      February 17, 2013
      Thanks! I never thought about just boiling. Thanks.
      Reply
  13. cat says:
    February 14, 2013
    thank you
    Reply
  14. Rachel says:
    February 16, 2013
    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 :)
    Reply
  15. kirsty lapine says:
    February 21, 2013
    Can this be frozen as is, or do you need to make any modifications first? Sounds delicious! Can't wait to try it.
    Reply
    • Six Sisters says:
      February 21, 2013
      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
      Reply
      • Gerri Pickel says:
        February 5, 2014
        After thawing and now ready to reheat and cook what oven temperature would you reheat at and for how long?
        Reply
        • Cyd says:
          February 5, 2014
          Heat oven to 350 degrees. Just keep checking on it until it is heated through really well. May take 30 minutes.
          Reply
  16. BurntApple says:
    March 4, 2013
    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
    Reply
  17. Cynthia Cleere says:
    March 28, 2013
    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!
    Reply
    • Six Sisters says:
      March 29, 2013
      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
      Reply
  18. Cherrye says:
    May 29, 2013
    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 :-)
    Reply
  19. Sheri says:
    May 30, 2013
    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?
    Reply
  20. Sheri says:
    May 30, 2013
    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!
    Reply
  21. Sheri says:
    May 31, 2013
    What side dishes do you serve with this?
    Reply
    • Cyd says:
      June 1, 2013
      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
      Reply
  22. SUSAN says:
    July 10, 2013
    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!
    Reply
  23. Tara H says:
    July 21, 2013
    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.
    Reply
  24. Jordyn B says:
    August 3, 2013
    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??
    Reply
    • Cyd says:
      August 5, 2013
      It will taste fine without the poppy seeds.
      Reply
  25. Melissa says:
    September 9, 2013
    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!
    Reply
  26. Stephanie says:
    October 19, 2013
    Ive been making this for years! I also add In some fresh broccoli. Great easy, week night, comfort meal.
    Reply
  27. Jai R says:
    November 2, 2013
    How long do you cook if I already cooked it without the topping and then froze it?
    Reply
    • Cyd says:
      November 5, 2013
      Just til heated through. Won't take very long if it is fully thawed.
      Reply
  28. MaryAnn says:
    November 17, 2013
    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.
    Reply
  29. Gerri Pickel says:
    February 5, 2014
    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?
    Reply
  30. Rachel says:
    March 2, 2014
    Mine came out runny. Is this normal? Smells DELISH!!
    Reply
    • Cyd says:
      March 3, 2014
      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.
      Reply
  31. Melissa says:
    March 13, 2014
    Serve with peas. Instead of ritz crackers use saltines
    Reply
  32. Kenyon says:
    April 6, 2014
    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!
    Reply
  33. Coskination says:
    April 22, 2014
    Added some lightly steamed cauliflower to add a veg and make it a full meal. SO YUMMY!
    Reply
  34. Sharon says:
    May 23, 2014
    You're posting all my favorites today! This is THE BEST chicken casserole. Ever.
    Reply
  35. Robin O says:
    July 21, 2014
    How many servings does this make?
    Reply
    • Cyd says:
      July 21, 2014
      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!
      Reply
  36. Jennifer says:
    September 24, 2014
    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!
    Reply
  37. Janet says:
    September 24, 2014
    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!
    Reply
  38. Joy says:
    October 28, 2014
    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.
    Reply
  39. Tina says:
    October 28, 2014
    My dad made this for my family years ago and its now my husbands favorite recipe!! It is an awesome easy dinner to make.
    Reply
  40. Allison says:
    April 13, 2015
    Love it! I couldn't find poppy seeds in the grocery store, so I used chia seeds instead. YUM! For future reference... where do you typically find poppy seeds?
    Reply
    • Cyd says:
      April 20, 2015
      Poppy seeds are found by the spices and baking goods.
      Reply
  41. Sam says:
    October 6, 2015
    I add about 2 cups cooked rice to the mixture before baking. Very yummy!
    Reply
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