Poppy Seed Chicken Recipe
Poppy Seed Chicken Casserole is an easy, savory dinner that everybody loves! With buttery Ritz crackers crumbled on top of a creamy base of tender bite-size chicken pieces in a poppy seed sauce, this satisfying casserole is a comfort food favorite.
Servings: 8 servings
Ingredients
- 5 cups cooked chicken sliced into bite-size chunks
- 2 cans cream of chicken soup
- 16 ounces sour cream
- 3/4 cup freshly grated Parmesan cheese
- 1 Tablespoon poppy seeds
- 1 Tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups crushed Ritz crackers about 1 1/2 sleeves
- 1/2 cup salted butter melted
Instructions
- Preheat oven heat to 350°F.
- In a large bowl, combine the cream of chicken soup, sour cream, Parmesan, poppy seeds, parsley, garlic powder, and black pepper. Stir, then add the cooked chicken and stir again until the meat is evenly coated in sauce. Transfer to a 9x13-inch baking dish.5 cups cooked chicken, 2 cans cream of chicken soup, 16 ounces sour cream, 3/4 cup freshly grated Parmesan cheese, 1 Tablespoon poppy seeds, 1 Tablespoon dried parsley, 3/4 teaspoon garlic powder, 1/2 teaspoon black pepper
- In a separate bowl, combine the crushed Ritz crackers and melted butter with a fork. Sprinkle over the chicken mixture.2 cups crushed Ritz crackers, 1/2 cup salted butter
- Bake, uncovered, for 35-40 minutes until the cracker topping is golden brown and the filling is hot all the way through and bubbling around the edges.
Notes
- For the cooked chicken, you can boil chicken breasts in water or broth for 15-20 minutes until cooked through, or bake chicken breasts in a 400°F oven until they register an internal temperature of 165°F when tested with a digital meat thermometer, about 20 minutes. Or just use a rotisserie chicken from the store.
- Serve over rice, pasta, or mashed potatoes with a green vegetable on the side.
- You can freeze the assembled, unbaked poppy seed chicken without the cracker topping for up to 1 month. Thaw overnight in the fridge before topping with the buttery cracker topping, then bake like normal.
- Adapted from All Recipes.
Nutrition
Calories: 548kcal | Carbohydrates: 18g | Protein: 30g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1025mg | Potassium: 370mg | Fiber: 1g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg
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