Poppy Seed Chicken Recipe | Creamy Chicken Casserole with Buttery Cracker Topping
This Poppy Seed Chicken Recipe is a beloved casserole that combines tender shredded chicken with a rich, creamy sauce made from sour cream, cream of chicken soup, and savory seasonings. Topped with a buttery cracker crust and a sprinkle of poppy seeds, it’s baked until golden and bubbly. Perfect for potlucks, weeknight dinners, or cozy gatherings, this dish is easy to make, freezer-friendly, and always a hit with the whole family.
Equipment
- Large mixing bowl
- 9x13-inch casserole dish
- Spatula or spoon
- Measuring Cups and Spoons
- Oven
- Zip-top bag or bowl (for crushing crackers)
Ingredients
- 2–3 cups cooked chicken (shredded or cubed)
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken or mushroom soup
- 1 tablespoon poppy seeds
- 1 sleeve Ritz crackers (or similar)
- ½ cup melted butter
Optional Add-ins:
- ½ cup grated parmesan cheese
- 1–2 cups cooked rice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- Mix filling: In a large bowl, combine chicken, sour cream, soup, poppy seeds, and optional cheese or seasonings.
- Assemble: Spread mixture evenly into the prepared dish.
- Prepare topping: Crush crackers and mix with melted butter until coated.
- Top casserole: Sprinkle cracker mixture evenly over the chicken layer.
- Bake uncovered for 30–35 minutes, until bubbly and golden.
- Rest for 5 minutes before serving.
- Serve plain or over rice with steamed vegetables.
Notes
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Freezer-friendly: Freeze unbaked casserole (without topping) for up to 2 months.
- Reheat leftovers in oven or microwave.
- Flavor swaps: Try cream of celery soup, add sautéed mushrooms or spinach, or use panko/cornflakes instead of Ritz.
- Avoid common mistakes: Don’t use raw chicken, skip butter in topping, or overbake.