Description
This Classic Poppy Seed Chicken Casserole is a comforting baked dish featuring tender shredded chicken mixed with creamy sour cream and condensed soup, all topped with a buttery, crunchy poppy seed cracker crust. Perfect for an easy family dinner, it’s served best over fluffy white rice for a meal that’s both hearty and satisfying.
Ingredients
Scale
Chicken and Filling
- 3 medium boneless, skinless chicken breasts (about 1 3/4 pounds)
- 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
Serving
- Cooked white rice (for serving)
Instructions
- Poach the Chicken: Place the chicken breasts in a large pot and cover with water. Bring the water to a gentle simmer and cook the chicken until fully cooked, about 15 to 20 minutes. Avoid boiling as it can toughen the chicken. Remove the chicken from the water and allow it to cool before shredding it finely.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare the Casserole Mixture: In a large bowl, combine the sour cream, cream of chicken or mushroom soup, garlic powder, onion powder, salt, and black pepper. Mix until smooth. Stir in half of the poppy seeds and the shredded chicken, mixing well to evenly distribute the ingredients.
- Assemble the Casserole: Pour the chicken and cream mixture into the prepared baking dish, spreading it evenly.
- Make the Topping: In a medium bowl, combine the melted butter, crushed buttery crackers, and the remaining poppy seeds. Mix until the crackers are well coated. Sprinkle this mixture evenly over the chicken layer.
- Bake: Bake the casserole in the preheated oven for 20 to 30 minutes, or until it is bubbly and heated through.
- Serve: Serve the casserole hot over cooked white rice for a complete meal.
Notes
- Use either cream of chicken or cream of mushroom soup based on your preference; both work well.
- Ensure the chicken is not boiled vigorously to keep it tender and juicy.
- For a gluten-free version, substitute the buttery crackers with gluten-free crackers.
- If you want more crunch, add additional crushed crackers on top before baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
