A classic Southern recipe, this Poppy Seed Chicken will surely be a crowd-pleaser! Simple to prep, this is one comforting chicken bake that the whole family will love. Wonderfully creamy, serve it with rice and veggies for a hearty and satisfying dinner.
What’s in Poppy Seed Chicken Casserole?
Chicken is baked with cream of chicken soup, sour cream, and poppy seeds, then finished with a buttery cracker topping. Creamy, rich, and crunchy, this Southern recipe is a sure fire hit!
- Cream of Chicken Soup: Makes this casserole super creamy and flavorful.
- Sour Cream: Adds richness and a delicious tangy flavor.
- Lemon: Adds a touch of balancing acidity.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Salt + Pepper: Enhances the natural flavors of the chicken.
- Cooked Chicken: Use up whatever leftovers you have on hand, or cook up some quick pan seared chicken breasts.
- Butter Crackers: Add a rich buttery flavor and crunch!
- Unsalted Butter: Helps bind the crackers together.
- Poppy Seeds: Add crunch and a delicious nutty flavor.
Pro Tip: Make this recipe gluten-free by using gluten-free buttery crackers or gluten-free breadcrumbs and a gluten-free condensed soup.
Variations on Chicken Poppy Seed Casserole
- Substitute turkey in place of the chicken to use up leftovers.
- Swap out the cream of chicken soup for cream of mushroom, cream of celery, or condensed cheddar cheese 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.
- Add dried or fresh basil, chives, garlic, oregano, parsley, or thyme to jazz up the sauce.
- Make this recipe gluten-free by using gluten-free buttery crackers or gluten-free breadcrumbs and a gluten-free condensed soup.
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Poppy seed chicken casserole is a Southern dish consisting of cubed chicken, cream of chicken soup, sour cream, poppy seeds, and a buttery cracker topping served over rice, mashed potatoes, or pasta.
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.
Poppy seeds add a great subtle nutty flavor to this dish! You’re sure to love it!
A serving of this casserole is 366 calories with 21 grams of protein, 25 grams of fat, and 15 grams of carbohydrates.
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
Poppy seed casserole can be frozen both baked and unbaked. Freeze poppy seed chicken casserole 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.
Serving Suggestions
Easy to make, filling, and comforting, this chicken poppy seed casserole recipe is a classic for a reason. This is a great weeknight dinner after a busy day. Serve it with rice, mash, or pasta for a comforting and hearty meal.
Poppy Seed Chicken Recipe
Ingredients
- 10 ounces cream of chicken soup 1 can, undiluted
- 1½ cups sour cream
- ½ lemon juiced
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked chicken chopped
- 2 cups crushed round buttery crackers such as Ritz
- ¼ cup unsalted butter ½ stick, melted
- 1 tablespoon poppy seeds
- cooked white rice optional, for serving
Equipment
- 9×13 Baking Pan
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 cooked chicken
- 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
- Substitute turkey in place of the chicken to use up leftovers.
- Easily substitute plain Greek yogurt for the sour cream.
- Swap out the cream of chicken soup for cream of mushroom, cream of celery, or condensed cheddar cheese 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.
- Add dried or fresh basil, chives, garlic, oregano, parsley, or thyme to jazz up the sauce.
- Serve with rice, mashed potatoes, or pasta.
- Make this recipe gluten free by using gluten free buttery crackers or gluten free breadcrumbs and a gluten free condensed soup.
- Nutritional information does not include optional ingredients.
More Chicken Casserole Recipes We Love
- Frito Casserole
- Chicken Zucchini Casserole
- Buffalo Chicken Casserole
- Chicken Noodle Casserole
- Cheesy Chicken Spaghetti Casserole
- Tater Tot Chicken Casserole
- Chicken Pot Pie Casserole
- Chicken Wild Rice Casserole
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!