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poppy seed chicken on red plate
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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 811kcal
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
  • 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.

Notes

(A) You can use 3-4 cooked, shredded chicken breasts instead of a Rotisserie chicken. (B) Serve over cooked white rice, wild rice, or noodles, if desired. (C) Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1oz | Calories: 811kcal | Carbohydrates: 19g | Protein: 74g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 304mg | Sodium: 1303mg | Potassium: 848mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg