Poppy seed chicken is a classic for a reason: it’s delicious! Loaded up with tender chunks of chicken in a creamy sauce and topped with a crunchy cracker topping, I love to make this delicious casserole whenever I’m in need of some Southern comfort. It’s super simple to make with just 8 ingredients, and the whole thing comes together in under an hour. My kids beg for me to make this recipe regularly!
Poppy Seed Chicken Recipe
Creamy, rich, and crunchy, this poppy seed chicken is always a hit at my house. Cream of chicken soup makes this casserole super creamy, while poppy seeds add a subtle nutty flavor and a wonderful crunch. It’s so simple to make and the taste is unreal. If my picky eater kids like it, I’m sure yours will too!
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How to Store and Reheat
Store leftover poppy seed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 20-30 minutes.
How to Freeze
This casserole can be frozen both baked and unbaked. Freeze poppy seed chicken in an airtight container for up to 3 months. Let the casserole thaw in the refrigerator overnight before baking or reheating.
Important: Do not place a glass casserole dish directly from the refrigerator or freezer into the oven, as it could shatter. Allow the dish to come to room temperature for at least 30 minutes.
Notes and Tips
- You can use any type of chicken you prefer. I like to grab a rotisserie chicken and shred it, but you could also use cooked boneless, skinless chicken breasts or baked chicken thighs.
- You can use cream of mushroom, cream of celery, or condensed cheddar cheese soup in place of the cream of chicken soup.
- Add in leftover vegetables to bulk up the dish. Corn, peas, and mushrooms are great additions.
- Stir some grated cheese into the filling, and sprinkle a layer of grated cheese on top before adding the crackers.
- Make this recipe gluten-free by using gluten-free buttery crackers or gluten-free breadcrumbs and a gluten-free condensed soup.
Top Reader Review
“I enjoy all your recipes,and I really appreciate how in your instructions you include measurements of ingredients so we don’t need to scroll up and down the recipe. Thank you.” -Amy Frank
Poppy Seed Chicken Recipe
Ingredients
- 10 ounces cream of chicken soup undiluted (1 can)
- 1½ cups sour cream
- ½ lemon juiced
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped cooked chicken breast
- 2 cups crushed round buttery crackers such as Ritz
- ¼ cup unsalted butter melted (½ stick)
- 1 tablespoon poppy seeds
- cooked white rice optional, for serving
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat oven to 350°F. Spray the inside of a 9×13 baking pan with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together the soup, sour cream, lemon juice, garlic, salt, and pepper. Fold in the chopped chicken and transfer the mixture to the prepared dish.10 ounces cream of chicken soup, 1½ cups sour cream, ½ lemon, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 cups chopped cooked chicken breast
- In a separate bowl, stir together the crushed crackers, melted butter, and poppy seeds. Sprinkle the mixture over the chicken.2 cups crushed round buttery crackers, ¼ cup unsalted butter, 1 tablespoon poppy seeds
- Bake for 25-30 minutes, until the top is browned and the sauce is bubbly. Serve plain or over rice.cooked white rice
Notes
- Nutritional information does not include optional ingredients.
How to Make Poppy Seed Chicken Step by Step
Mix the Casserole: Preheat your oven to 350°F, spray the inside of a 9×13 baking pan with nonstick cooking spray, and set aside. In a medium mixing bowl, whisk together 10 ounces (1 can) of cream of chicken soup, 1½ cups of sour cream, the juice of ½ lemon, 1 teaspoon of minced garlic, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Fold in 4 cups of chopped cooked chicken and transfer the mixture to the prepared dish.
Make the Topping: In a separate bowl, stir together 2 cups of crushed round buttery crackers, ¼ cup of melted unsalted butter, and 1 tablespoon of poppy seeds. Sprinkle the mixture over the chicken.
Bake the Casserole: Bake for 25-30 minutes, until the top is browned and the sauce is bubbly. Serve plain or over rice.
I enjoy all your recipes,and I really appreciate how in your instructions you include measurements of ingredients so we don’t need to scroll up and down the recipe. Thank you.
Thanks so much for your kind words, Amy!