This old-fashioned poppy seed chicken casserole fills me with so much nostalgia! Tender chunks of chicken bake in a super creamy sauce with a buttery Ritz cracker and poppy seed topping. It’s the perfect mix of textures and it’s exactly the kind of Southern comfort food I loved growing up. Made with 8 ingredients in under 1 hour, this chicken casserole is easy enough to make on weeknights and my kids love it as much as I do!
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Old-Fashioned Poppy Seed Chicken with Ritz Crackers
I have a soft spot for old-fashioned casseroles that are filled with simple but comforting ingredients. They always remind me of home and the delicious dinners I ate growing up. This poppyseed chicken is one of those casserole recipes I wanted to update and continue making for my family so they could enjoy it too!
Cream of chicken soup makes this casserole super creamy, while poppy seeds add a subtle nutty flavor, and Ritz crackers create a wonderfully light-crunch. It’s so simple to make, and the taste is unreal. If my picky-eater kids like this easy recipe for poppy seed chicken, I’m sure yours will too!
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Using Leftover Chicken
I love making this creamy poppyseed casserole with leftover chicken for convenience, because I always have some in the fridge. You can use any leftover or cooked chicken here. Cubed or diced chicken breasts, shredded chicken, or even canned chicken are great options. If you need to cook some chicken, pan-seared chicken breasts are quick and add a nice texture to this dish.
Poppy Seed Chicken Recipe
Equipment
- 9×13-inch Baking Dish
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 chopped cooked chicken breast (**)
- 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)
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.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
- Fold in the chopped chicken.4 cups chopped cooked chicken breast
- Transfer the mixture to the prepared casserole dish.
- In a separate bowl, stir together the crushed crackers, melted butter, and poppy seeds.2 cups crushed round buttery crackers, ¼ cup unsalted butter, 1 tablespoon poppy seeds
- Sprinkle the mixture over the chicken.
- Bake for 25-30 minutes, until the top is browned and the sauce is bubbly. Serve plain or over rice.cooked white rice
Notes
- 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.
- To make this dish gluten-free, use gluten-free buttery crackers or breadcrumbs and a gluten-free condensed soup.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Poppy Seed Chicken Step by Step
Mix the Filling: 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.
Add the Chicken: Then 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 Ritz crackers, ¼ cup of melted unsalted butter, and 1 tablespoon of poppy seeds.
Bake the Casserole: Sprinkle the cracker topping over the creamy chicken mixture. Bake the casserole for 25-30 minutes, until the top is browned and the sauce is bubbly.
Serve: For that old-fashioned casserole nostalgia, I love to serve this creamy poppy seed chicken on a bed of rice. But it’s also wonderful served simply with a side of veggies (like green beans).
How to Store, Freeze, and Reheat
Store leftover poppy seed chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let the casserole thaw in the refrigerator overnight before baking or reheating in the oven at 350°F for 20-30 minutes.
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.
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