Poppy Seed Chicken
Poppy Seed Chicken is a creamy, comforting casserole made with tender cooked chicken, condensed soup, sour cream, poppy seeds, and a buttery cracker topping. It bakes up golden and bubbly for an easy cozy dinner served over rice, noodles, or mashed potatoes.
Ingredients
- 3 cups cooked chicken chopped; rotisserie chicken works well
- 1 (10 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 1 tablespoon poppy seeds
- 1 sleeve butter crackers, such as Ritz crushed, with a few bigger pieces left for crunch
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350°F and grease a 7x11-inch baking dish with nonstick spray.
- In a large bowl, stir together the chopped cooked chicken, condensed cream of chicken soup, sour cream, and poppy seeds until everything is thoroughly combined.
- Transfer the chicken mixture to the prepared baking dish and spread it into an even layer without pressing it down hard.
- In a clean bowl, stir together the crushed butter crackers and melted butter, making sure the crumbs are evenly coated.
- Sprinkle the buttered cracker crumbs evenly over the chicken mixture, letting them sit on top so they bake up golden and crisp.
- Bake for about 35 minutes, until the topping is golden brown and the casserole is hot and bubbly around the edges.
- Let the casserole sit for a few minutes before serving, then serve over white rice, pasta, or mashed potatoes if desired.
Notes
Store leftovers covered tightly in the refrigerator for about 3 days. Reheat individual portions loosely covered in the microwave until hot, or warm a larger amount in a 350°F oven until heated through; cover with foil if the topping is already well browned. Freezing after baking is not recommended because sour cream casseroles can develop an odd texture.
Nutrition
Calories: 600kcal
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