This casserole combines classic flavors into a satisfying, warm meal that’s both simple and delicious. The creamy filling is packed with shredded chicken and a hint of tang from sour cream, while the crunchy topping adds the perfect contrast in texture. It’s quick to assemble with minimal prep time and made with pantry-friendly ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked, shredded chicken
Cream of chicken soup
Sour cream
Poppy seeds
Butter
Ritz or buttery crackers (crushed)
Salt
Pepper
Garlic powder (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
In a large bowl, combine the cream of chicken soup, sour cream, salt, pepper, and garlic powder if using. Stir in the shredded chicken and poppy seeds.
Spread the chicken mixture evenly into the prepared casserole dish.
In a separate bowl, mix the crushed crackers with melted butter until evenly coated.
Sprinkle the buttered cracker crumbs over the top of the chicken mixture.
Bake for 25–30 minutes, or until the casserole is hot and bubbling and the topping is golden brown.
Let it rest for a few minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time is around 10 minutes, baking time is 25–30 minutes, and total time is approximately 40 minutes.
Variations
Use cream of mushroom or cream of celery soup instead of cream of chicken.
Add cooked rice or egg noodles to make it a one-dish meal.
Stir in cooked broccoli or peas for added vegetables.
Use rotisserie chicken for quicker prep.
Substitute Greek yogurt for sour cream for a lighter option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F oven until warmed through. To freeze, assemble the casserole without the cracker topping, cover tightly, and freeze for up to 2 months. Add topping just before baking. Thaw in the refrigerator overnight before baking.
FAQs
Can I use canned chicken in this recipe?
Yes, canned chicken works if you’re in a pinch, though fresh or rotisserie chicken has better flavor and texture.
Do I need to cook the chicken first?
Yes, the chicken should be fully cooked and shredded before adding it to the casserole.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole and refrigerate it (without the cracker topping) up to 24 hours in advance. Add topping just before baking.
What’s a good side dish for this casserole?
It pairs well with a green salad, steamed vegetables, or buttered rice.
Can I use low-fat sour cream?
Yes, low-fat or even fat-free sour cream can be used, though it may slightly change the creaminess.
Is it necessary to include poppy seeds?
No, but they add a mild crunch and a unique flavor. You can leave them out if preferred.
How do I make the topping extra crispy?
Use fresh crackers and bake uncovered. You can also broil for the last minute or two, watching closely.
Can I double the recipe?
Yes, double the ingredients and bake in a larger pan or two separate dishes. You may need to increase baking time slightly.
Can I make this casserole gluten-free?
Use gluten-free cream of chicken soup and crackers to make it gluten-free.
How long does it last in the fridge?
Properly stored, it lasts up to 4 days in the refrigerator.
Conclusion
Poppy Seed Chicken Casserole is a quick, easy, and comforting recipe that brings warmth to the dinner table. With its creamy filling, buttery topping, and flexible ingredients, it’s perfect for feeding a family or sharing at gatherings. This classic casserole is one you’ll want to add to your weekly rotation
Poppy Seed Chicken Casserole is a creamy, comforting dish featuring shredded chicken in a rich, tangy sauce topped with buttery cracker crumbs. It’s an easy and satisfying meal ideal for weeknights, potlucks, or family dinners.
Ingredients
4 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 sleeve Ritz or buttery crackers, crushed
1/2 cup (1 stick) butter, melted
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
In a large bowl, mix together the cream of chicken soup, sour cream, salt, pepper, and garlic powder (if using).
Stir in the shredded chicken and poppy seeds until well combined.
Spread the chicken mixture evenly in the prepared casserole dish.
In a separate bowl, combine the crushed crackers with melted butter until evenly coated.
Sprinkle the buttered cracker mixture over the chicken layer.
Bake uncovered for 25–30 minutes, or until hot and bubbling and the topping is golden brown.
Let the casserole rest for a few minutes before serving.
Notes
Use rotisserie chicken to save time on prep.Add cooked broccoli, peas, or rice to make it a complete meal.For a lighter version, substitute Greek yogurt for sour cream.To freeze, assemble without topping and add it just before baking.Broil for the last 1–2 minutes for an extra crispy topping—watch closely.
