Description
Classic Poppy Seed Chicken Casserole is a comforting and creamy baked dish featuring tender shredded chicken mixed in a flavorful sour cream and soup base, topped with a buttery poppy seed cracker crust. Perfect for a family dinner, this casserole is served best over fluffy white rice.
Ingredients
Scale
Chicken
- 3 medium boneless, skinless chicken breasts (about 1 3/4 pounds)
Casserole Mixture
- 1 (10.5-ounce) can cream of chicken or cream of mushroom soup
- 1 (16-ounce) container sour cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons poppy seeds (divided)
Topping
- 1/4 cup unsalted butter (melted)
- 30 buttery round crackers (like Ritz), crushed
To Serve
- Cooked white rice
Instructions
- Cook the chicken: Place the chicken breasts in a large pot and cover them with water. Bring to a gentle simmer and cook for 15 to 20 minutes until the chicken is cooked through but not boiling to avoid toughness. Remove the chicken from the water and allow it to cool, then shred it finely.
- Prepare the baking dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make the casserole base: In a large bowl, combine the sour cream, cream of chicken or mushroom soup, garlic powder, onion powder, salt, and black pepper. Mix well to combine, then stir in half of the poppy seeds and the shredded chicken until fully incorporated. Pour this mixture evenly into the prepared baking dish.
- Prepare the topping and bake: In a medium bowl, mix the melted butter, crushed buttery crackers, and the remaining poppy seeds until the crumbs are well coated. Sprinkle this mixture evenly over the chicken casserole. Bake in the preheated oven for 20 to 30 minutes or until the casserole is bubbly and the topping is golden brown. Serve warm over cooked white rice if desired.
Notes
- Do not boil the chicken vigorously to prevent it from becoming tough; gentle simmering is key.
- Feel free to use cream of mushroom soup instead of cream of chicken for a different flavor.
- Buttery crackers like Ritz provide the perfect crunchy topping; other buttery crackers can be substituted if preferred.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
