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posted by Christy Denneyon Oct 26, 2023 (updated Mar 29, 2024) 280 comments »
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Poppy Seed Chicken is a creamy and easy dinner that your whole family will love. This creamy chicken casserole is great for taking into a friend who had a baby and freezes well for those busy nights. This is comfort food at its finest with flavors that feel like home.
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POPPY SEED CHICKEN
The type offoodmost searched for on this blog is “Casseroles”.
Which tells me that you are just like me in the fact that sometimes you just need an easy casserole to feed the troops and call it good.
Now I know that casseroles aren’t fancy but sometimes you just have to get ‘er done.
I’ll be honest…some days I’m lucky if I get a shower and others I’m more together and want to put a little more effort into dinner.
So I’ve included the basic poppy seed chicken recipe which by itself is awesome with a buttery Ritz cracker topping…and then additional ingredients I like to add to make it a little bit more fantastic when I have the time.
Oh yeah, and kids love this which makes for a tantrum free dinner table.
HOW TO MAKE POPPY SEED CHICKEN
Preheat oven to 350 degrees.
Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it’s a meal in one.
Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli or other green vegetable and we mix it all together.
FREEZING INSTRUCTIONS:
If freezing, prepare up to step 3 then wrap in plastic wrap. Include crackers crushed with butter in a separate baggie on top of baking dish. Freeze for up to 3 months.
When ready to use: Thaw in the fridge overnight and bake as directed. You may need to add 10 minutes to the bake time.
VARIATIONS
- You can use cream of mushroom soup instead of cream of mushroom.
- Serve over egg noodles instead of rice.
- Add some parsley on top for color.
OTHER SIMILAR RECIPES:
- Poppy Seed Bread
- Crockpot Italian Chicken
- Poppy Seed Fruit Salad
- Easy Crockpot Fiesta Chicken
Poppy Seed Chicken
4.50 from 197 votes
This Poppy Seed Chicken casserole is great for taking into a friend who had a baby and freezes well for those busy nights.
PrintPinRate
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Servings: 8 servings
Ingredients
- 5 cups chicken breasts, cooked and cubed (or shredded)
- 1 cup sour cream
- 2 (10.75 ounce cans) condensed cream of chicken soup
- 2 cups crushed Ritz crackers, (about 1 1/2 rolls of crackers)
- 1/2 cup butter, melted
- 1 Tablespoon poppy seeds, (optional)
- optional 2 cups cooked rice
Equipment
9x13 baking dish (this one from Pyrex is great)
Instructions
Preheat oven to 350 degrees.
Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
Stir together the condensed soup and sour cream. If you wish to add the additional flavorings see notes. Pour over the chicken.
In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.
Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.
Notes
Additional Ingredients to make this a little fancier. Just mix in the sour cream mixture if desired. Not necessary but optional!
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon minced garlic
- 1 Tablespoon lemon juice
- 1/4 teaspoon pepper
FREEZING INSTRUCTIONS:
If freezing, prepare up to step 3. Include crackers crushed with butter in a separate baggie. Freeze for up to 3 months. When ready to use: Thaw in the fridge overnight and bake as directed. You may need to add 10 minutes to the bake time.
Cuisine: American
Course: Main Course
Author: Christy Denney
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
See Full Bio
All Recipes Casseroles Chicken Freezer Meals Kid Friendly Main Dishes Super Easy Recipes Tried and True Recipes
originally published on Oct 26, 2023 (last updated Mar 29, 2024)
280 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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280 comments on “Poppy Seed Chicken”
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Atlas — Reply
I love this recipe! Super easy and tasty. I put rice on the bottom like the note says. I also like stiring spinach into the sauce mixture to add some greens, or make some roasted asparagus on the side, so tasty!
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Crystal Poteete — Reply
If I have left overs can I freeze it? If so what’s the best way and how to prepare when I pull it out?
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Christy Denney — Reply
Yes you can. To eat, thaw in the fridge overnight then bake until warm.
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Heather Black — Reply
I absolutely love this dish. Instead of using sour cream I use Deans French onion dip. It gives it so much flavor.
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Christy Denney — Reply
Great tip!
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Ace — Reply
Mine was still a little liquid after the 30 min should I cook it longer?
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Christy Denney — Reply
See AlsoHealthy Honey CornbreadIt’s pretty soupy. Shouldn’t be firm
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Walker — Reply
It is so delicious!!! Had it today and it was great
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Christy Denney — Reply
Thank you!
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Anna — Reply
Could you prep this and leave it overnight in the fridge to bake the next day?
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Christy Denney — Reply
YEs absolutely!
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Lacy — Reply
This is my absolute FAVORITE meal to take when I sign up for meal trains. I always add the celery salt and Worcestershire sauce. To make my life easier, I mix everything together (including rice) and just add the cracker mix on top. So delish.
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Christy Denney — Reply
Great tip!
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Matt — Reply
Pure comfort food. This was my favorite casserole growing up. Thanks!!
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Christy Denney — Reply
Thank you!
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Marci — Reply
I just had this at someone’s house for dinner and it was delicious. I was wondering if you used any of the extra ingredients when you make it. If so, do you use them all? Thank you!
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Christy Denney — Reply
I add the extra ingredients!
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Caroline — Reply
I had left overs of the sour cream mixture. How long do you think that will hold?
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Christy Denney — Reply
3-5 days in the fridge.
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Jess — Reply
So, so good! This is a childhood favorite of my husband’s but growing up, I’d never had it. Even our finicky teenager requests this. The add ins really take it up a notch. 5 stars all around!
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Christy Denney — Reply
Thank you!
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Kandice Harmon — Reply
I have been making this for years. I add my own thing to it to make it an entire meal. Cup of cheese and bag of frozen broccoli over rice. Everyone loves it.
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Christy Denney — Reply
I love hearing that.
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Nancy Costa — Reply
Christie, this is really good! Thank you!😘
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Christy Denney — Reply
Thank you!
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dee — Reply
Delicious!! Everyone loved it! Thank you for the recipe!
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Christy Denney — Reply
thank you!
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Leah Sulateskee — Reply
Have you ever tried this in the Instantpot?
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Christy Denney — Reply
I haven’t
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BlueToile — Reply
Gluten, egg, soy free option: Use GF, egg free, soy free pretzels, or similar crackers in the food processor, or grind with a rolling pin & your choice of ziplock, or reusable bag. Make your own GF cream of mushroom soup.
We use a whole bottle of poppy seeds in ours! The poppy seeds are the shining star in this dish. Sometimes I toast them a bit on the stovetop in advance. This is a classic family favorite recipe that everyone loves. I’ve never seen it with cheese on top, but to each their own!
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Emily — Reply
Absolutely love this casserole. I’m a 20 year old trying to learn good meals. my family loves this.
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Christy Denney — Reply
Thank you!
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Nat — Reply
Does anyone know the macros for this meal?
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Peggy — Reply
Love this tried and true classic! I did substitute creme fraiche for the sour cream, as I don’t care for the tartness and it still adds the richness.
Thank you! -
Dee — Reply
One of my favorite recipes when I want to take to family and friends. Everyone loves it!!! I add just a little chicken broth to the soup mixture to thin it out just a bit. Delicious!!!
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Christy Denney — Reply
Thank you!
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Susan — Reply
You have to add grated cheese with the cracker mixture!
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Kathy Reid — Reply
This is very delicious. Will do this again.
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Christy Denney — Reply
Thank you!
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Becky — Reply
So good!!! So easy!!! So fast to prepare!!!
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Christy Denney — Reply
Thank you!
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