This easy Poppy Seed Chicken Casserole recipe is an easy meal for busy familes requiring only 10 minutes of prep time.
This comforting casserole recipe features tender chicken, cut into chunks in a creamy sauce and a buttery Ritz cracker topping.
Chicken Poppyseed Casserole
This hearty dinner recipe is a great recipe to make when you're short on time and the whole family will love it.
On busy weeknights, I love having something ready to put straight into the oven and this casserole recipe is perfect for making ahead and cooking the next day for busy weeknights.
It's also a creamy casserole that goes great with cooked white or brown rice or a side of mashed potatoes.
Green veggies like steamed broccoli florets or green beans also make a great side or roasted carrots.
Why You'll Love this Chicken Casserole
- easy-to-find ingredients
- minimal prep time - only 10 minutes prep time!
- the best part is the buttery crushed crackers on top!
Ingredients for Creamy Poppy Seed Chicken Casserole
I love how this recipe uses simple ingredients that I can always find in the grocery store. I've listed them below with a few notes and substitutions.
- Chicken breasts, cooked and cubed or shredded - any cooked chicken will work in this recipe. You can boil chicken in water or chicken broth for 15-20 minutes or bake it in a 400°F oven for 20 to 25 minutes until it reaches an internal temperature of 165°F. In a hurry? You can also use a pre-cooked rotisserie chicken from the grocery store.
- Sour cream - adds creaminess and tang to the sauce.
- Condensed cream of chicken soup - I used Campbells, or you can use your own favorite brand. You could also subsitute one of the cans for cream of celery or cream of mushroom soup.
- Buttery Ritz crackers -
- Butter -
- Poppyseeds - add a mild, nutty flavor to this casserole and a wee bit of crunch.
- Salt & Pepper - I like to add a small amount of black pepper in the casserole and season individual servings with salt and pepper to taste.
How to Make Poppy Seed Chicken
You can find a full printable recipe card by scrolling to the bottom of this page. Below, I've listed easy step-by-step instructions with photos to help with making the recipe.
STEP ONE - Preheat oven to 350°F. Lightly grease a 9x-13-inch casserole dish.
STEP TWO - In a large bowl, combine the sour cream, cream of chicken soup, black pepper and poppy seeds.
STEP THREE - Stir in the chicken
STEP FOUR - Transfer the chicken mixture to prepared casserole dish and spread out evenly.
VARIATION - SPREAD OUT 2 to 3 cups of cooked rice in the bottom of casserole dish before adding the chicken mixture.
STEP FIVE - In a small bowl, combine the crused crackers and melted butter.
STEP SIX - Sprinkle the buttery Ritz cracker mixture on top of the casserole
OPTIONAL - Sprinkle the top of the casserole with 1 teaspoon of poppy seeds.
STEP SEVEN - Bake in 350°F oven for 25 to 30 minutes, until filling is hot and bubby at the edges and cracker topping has lightly browned. Garnish with fresh parsley (if using), season with salt & pepper and enjoy!
How Long Will Poppy Seed Chicken Last In the Fridge?
To store in refrigerator: Cover leftovers with plastic wrap, or transfer to an airtight container for 3-4 days.
Reheat, covered in foil in a 350°F oven for 20 minutes, or in 30-second intervals on a plate in the microwave until heated through.
Can i freeze this Baked Poppy Seed Chicken?
To freeze baked casserole: The baked casserole can be frozen for up to three months.
Cover the casserole dish, or transfer to airtight container and cover tightly with aluminum foil.
To reheat the casserole, thaw in refrigerator overnight. Bake according to directions, adding an extra 15 minutes of time.
Can you Make Poppy Seed Chicken Ahead of Time?
To make ahead and refrigerate: Prepare as directed and put the casserole directly in the fridge instead of baking. Make sure it is tightly covered with plastic wrap and it can stay in the fridge for a few days. Bake it when you're ready and simply add 10 minutes to the baking time.
To make ahead and freeze (unbaked): Prepare the casserole, and store it (without baking) in an airtight container. To bake, thaw in refrigerator overnight, then bake as directed, adding an extra 10 minutes to the baking time.