Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole is a delicious combination of creamy chicken with a crisp, buttery Ritz cracker topping!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 595kcal

Author Anne Clark

Equipment

Sharp kitchen knife
Cutting board
measuring spoons
measuring cup (½)
large mixing bowl
whisk
casserole dish (9x12 works well)

Ingredients

1 Rotisserie chicken deboned, shredded or chopped or about 2 lbs cooked, shredded boneless skinless chicken thighs or breasts
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of mushroom soup
8 oz sour cream
1 tablespoon poppy seeds
½ teaspoon minced garlic
¼ teaspoon black pepper
1 tube Ritz crackers, crushed
½ cup melted butter

Instructions

Preheat oven to 350F. Place shredded or chopped chicken into a casserole dish (9" x 12" works well).
In a separate bowl, combine soups, sour cream, poppy seeds, minced garlic, and black pepper. A whisk works well for this.
Pour soup and sour cream mixture into the casserole dish with the chicken. Mix well.
Sprinkle the crushed crackers on top of the casserole. Drizzle the butter on top of the crushed crackers.
Bake in the oven, uncovered, for about 20-25 minutes. The cracker topping should be golden brown and crispy. Makes 6 servings (1-½ cups per serving).

Notes

(A) You can use 2 to 2-½ lbs cooked, shredded chicken thighs or breasts instead of a Rotisserie chicken. I recommend using thighs because they're less likely to dry out.

(B) We enjoy this casserole served as-is. However, you can serve over cooked white rice, wild rice, or noodles, if desired.

Nutrition