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Poppy seed chicken casserole recipe scoop with creamy filling and crunchy topping.

Poppy Seed Chicken Casserole Recipe (Creamy, Buttery and Southern!)

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 4 cups cooked shredded chicken about 1 rotisserie chicken
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or milk optional, to loosen
For the topping:
  • 1 sleeve buttery round crackers about 1 1/4 cups crushed, such as Ritz
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 tablespoon poppy seeds

Equipment

  • 7x11 inch or 9x9 inch baking dish
  • Large mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Step 1: Prep. Heat the oven to 350 degrees F and grease a 7x11 inch or 9x9 inch baking dish.
  2. Step 2: Mix the filling. In a large bowl, stir together the chicken, soup, sour cream, 2 teaspoons poppy seeds, garlic powder, onion powder, and pepper until evenly coated. Add a splash of broth if it feels stiff.
  3. Step 3: Spread. Spread the mixture into the baking dish in an even layer.
  4. Step 4: Make the topping. Mix the crushed crackers, melted butter, and 1 tablespoon poppy seeds until the crumbs are evenly coated. Sprinkle over the chicken.
  5. Step 5: Bake. Bake for 25 to 30 minutes, until the sauce is bubbling around the edges, the topping is golden brown, and the casserole is hot in the center (165°F / 74°C).
  6. Step 6: Rest and serve. Rest for 5 minutes, then serve over egg noodles or rice.

Notes

  • Use rotisserie chicken.
  • Crush crackers coarsely.
  • Serve over noodles or rice.
  • Refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F.