Poppy Seed Chicken Casserole is a delicious combination of shredded or chopped chicken combined with a creamy sauce, some poppy seeds, and topped with a crisp, buttery Ritz cracker topping! It’s an easy chicken casserole recipe that you can put together any day of the week.
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Poppy seed chicken casserole has been popular for many years. Why? Because it’s delicious, that’s why! It’s creamy and comforting and packed with flavor. It’s a quick and easy meal for any night of the week. It’s also a delicious meal to bake and take to someone in need of a meal such as the birth of a new baby, or that office get together where everyone brings a dish. It’s a classic southern casserole!
How to Make Poppy Seed Chicken
This casserole is really easy to make. The recipe uses a whole Rotisserie chicken and, to me, adds something extra nice to the flavor. But you can use 4 large chicken breasts instead. That’s what I used for years until I discovered Rotisserie chicken. Just cook the chicken breasts then shred or chop them.
My husband and kids love this recipe. There are never any leftovers!
Place the shredded or chopped chicken in a large mixing bowl. In a separate bowl, mix the soups, sour cream and seasonings. Then combine together and add to a casserole dish.
Crush the crackers and add them on top of the chicken mixture. Drizzle with melted butter. Bake uncovered at 350 for 20-25 minutes.
Such a golden, buttery, crispy topping!
What to Serve with Poppy Seed Chicken Casserole
This casserole is perfect eaten as is, however, some people do like to serve it over rice. Baby lima beans, green beans, corn, and broccoli are nice side dishes. A simple side salad of cucumbers and tomatoes goes well. Quick rolls or french bread add a great finishing touch.
Dish out and enjoy! I’d love your feedback – please leave me a comment!
Poppy Seed Chicken Casserole
- 1 Rotisserie chicken deboned, shredded or chopped
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of mushroom soup
- 8 oz sour cream
- 1 tbsp poppy seeds
- 1/2 tsp minced garlic
- 1/4 tsp black pepper
- 1 tube Ritz crackers
- 1/2 cup melted butter
- Preheat oven to 350. Place shredded or chopped chicken into a large mixing bowl.
- In a separate bowl, combine soups, sour cream, poppy seeds, minced garlic, and black pepper.
- Pour soup and sour cream mixture into the bowl with chicken. Mix well.
- Crush the crackers and sprinkle them on top of the casserole. Melt the butter and drizzle on top of the crushed crackers.
- Bake in a preheated 350 oven, uncovered, for about 20-25 minutes.
A few of the items used for this recipe include:
Here are a few of my all-time favorite southern cookbooks that I have in my kitchen:
Here are some other recipes you may like.
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