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Poppy seed chicken casserole on a white plate with steamed broccoli.

Poppyseed Chicken Casserole

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  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 8 servings


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. 


5 cups cooked, shredded chicken

1 cup (8 ounces) sour cream

2 (10.5 ounce cans) condensed cream of chicken soup, undiluted

1 Tablespoon poppy seeds

1/4 teaspoon black pepper

2 and cups crushed Ritz crackers, leaving some larger chunks

1/3 cup melted butter

Optional garnish: chopped fresh flat-leaf parsley or curly parsley


  1. Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
  2. In a large mixing bowl, combine sour cream, cream of chicken soup, black pepper and poppy seeds.
  3. Stir in the chicken. 
  4. Transfer the chicken mixture to prepared casserole dish and spread out evenly.
  5. In a small mixing bowl, combine crushed Ritz crackers and melted butter.
  6. Sprinkle the buttery Ritz cracker mixture on top of the casserole. (optional sprinkle the top of the casserole with another teaspoon of poppyseeds)
  7. Bake in 350°F oven for 25 to 30 minutes, until filling is hot and bubbly at the edges.
  8. Garnish with fresh parsley, season with salt & pepper to taste and enjoy!


Storage & Reheating Instructions :

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.

Freeze & reheat baked casserole: 

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. 

Make-Ahead Instructions: 

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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American, Southern


  • Serving Size: 1 helping
  • Calories: 346
  • Sugar: 3.3 g
  • Sodium: 412.9 mg
  • Fat: 17 g
  • Saturated Fat: 8.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.4 g
  • Fiber: 1.6 g
  • Protein: 37 g
  • Cholesterol: 136.3 mg