This delicious Poppy Seed Chicken Casserole is a creamy, comforting meal that’s quick to prepare and perfect for busy weeknights. Made with tender chicken, a buttery cracker topping, and gooey cheese, it’s a family favorite. You can easily use pantry staples like canned soup and sour cream, making it simple and flexible for any occasion!
Ingredients Needed
- 4 skinless, boneless chicken breasts (about 1.5 lbs)
- 1 sleeve buttery round crackers (e.g., Ritz), crushed (approx. 1 cup)
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon poppy seeds (add more if desired)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (8 oz) container sour cream
- 2 cups shredded Cheddar cheese
How To Make Poppy Seed Chicken Casserole
- Cook the chicken: Place chicken breasts in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for about 20 minutes, or until no longer pink in the center. Drain the chicken and shred using two forks.
- Prepare the cracker topping: In a large bowl, mix crushed crackers, melted butter, and poppy seeds until combined. Set aside.
- Mix the sauce: In a medium bowl, stir together condensed cream of chicken soup and sour cream.
- Assemble the casserole: Spread half of the soup mixture into a 9-inch square baking dish. Layer the shredded chicken evenly on top, then spread the remaining soup mixture over the chicken. Sprinkle the shredded Cheddar cheese on top, followed by the cracker mixture.
- Bake the casserole: Preheat your oven to 350°F (175°C). Place the assembled dish in the oven and bake for 25 to 30 minutes, or until the cheese has melted and the sauce is bubbly.
- Serve and enjoy: Let the casserole cool for 5 minutes before serving.
Recipe Tips
- Boil the chicken just right: Don’t overcook the chicken; it should be tender and easy to shred. Boil until it’s no longer pink in the center, about 20 minutes.
- Use fresh crackers for the topping: Stale crackers can ruin the crunch. Always use freshly crushed buttery crackers for the best flavor and texture.
- Mix the soup and sour cream well: Blend the soup and sour cream thoroughly to ensure a smooth and creamy sauce that spreads evenly over the chicken.
- Layer evenly: Spread the sauce, chicken, and cheese in even layers so every bite is perfectly balanced. Uneven layers can cause some parts to dry out.
- Bake until bubbly: Keep an eye on the casserole while baking. Remove it from the oven as soon as the cheese melts and the sauce is bubbling to avoid drying it out.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover poppy seed chicken casserole tightly or put it in a sealed container. Keep it in the fridge for up to 3 days.
- Freeze: Wrap leftover poppy seed chicken casserole well or use a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover poppy seed chicken casserole in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes until heated through.
Nutrition Fact:
Serving Size: 1 cup (approximately 231 grams)
- Calories: 320
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 1,310mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 20g
More Recipes:
Poppy Seed Chicken Casserole
Description
This delicious Poppy Seed Chicken Casserole is a creamy, comforting meal that’s quick to prepare and perfect for busy weeknights. Made with tender chicken, a buttery cracker topping, and gooey cheese, it’s a family favorite. You can easily use pantry staples like canned soup and sour cream, making it simple and flexible for any occasion!
Ingredients
Instructions
- Cook the chicken: Place chicken breasts in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for about 20 minutes, or until no longer pink in the center. Drain the chicken and shred using two forks.
- Prepare the cracker topping: In a large bowl, mix crushed crackers, melted butter, and poppy seeds until combined. Set aside.
- Mix the sauce: In a medium bowl, stir together condensed cream of chicken soup and sour cream.
- Assemble the casserole: Spread half of the soup mixture into a 9-inch square baking dish. Layer the shredded chicken evenly on top, then spread the remaining soup mixture over the chicken. Sprinkle the shredded Cheddar cheese on top, followed by the cracker mixture.
- Bake the casserole: Preheat your oven to 350°F (175°C). Place the assembled dish in the oven and bake for 25 to 30 minutes, or until the cheese has melted and the sauce is bubbly.
- Serve and enjoy: Let the casserole cool for 5 minutes before serving.
Notes
- Boil the chicken just right: Don’t overcook the chicken; it should be tender and easy to shred. Boil until it’s no longer pink in the center, about 20 minutes.
- Use fresh crackers for the topping: Stale crackers can ruin the crunch. Always use freshly crushed buttery crackers for the best flavor and texture.
- Mix the soup and sour cream well: Blend the soup and sour cream thoroughly to ensure a smooth and creamy sauce that spreads evenly over the chicken.
- Layer evenly: Spread the sauce, chicken, and cheese in even layers so every bite is perfectly balanced. Uneven layers can cause some parts to dry out.
- Bake until bubbly: Keep an eye on the casserole while baking. Remove it from the oven as soon as the cheese melts and the sauce is bubbling to avoid drying it out.
Poppy Seed Chicken Casserole
