Poppy Seed Chicken Casserole

Poppy seed casserole with a side of green beans.

Poppy seed chicken casserole is a tried and true classic recipe. With only a few ingredients and super simple prep, this easy dinner can be mixed together in one bowl. Even your pickiest eaters will love it!

Prep Time10

Cook Time40

Total Time50

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

4 cups cooked chicken shredded
2 10.5 ounce reduced sodium condensed cream of chicken soup
16 ounces sour cream
1 teaspoon poppy seeds
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup parmesan cheese shredded
½ cup butter melted
1 ½ cups Ritz crackers crushed (about 1 sleeve of crackers)

Instructions

Preheat your oven to 350°F. Spray a 9 x 13 baking dish with nonstick spray. Set aside.
In a large bowl, combine the 2 10.5 ounce reduced sodium condensed cream of chicken soup, 16 ounces sour cream, 1 teaspoon poppy seeds, ½ teaspoon garlic powder, ¼ teaspoon black pepper and½ cup parmesan cheese. Stir to combine.
Add the 4 cups cooked chicken to the mixture and mix well.
4 cups cooked chicken
Pour mixture into the 9x13 inch baking dish and spread evenly.
Top with 1 ½ cups Ritz crackers (crushed). Pour melted ½ cup butter evenly on top.
1 ½ cups Ritz crackers, ½ cup butter
Bake for 40-45 minutes or until it's bubbly and starts to lightly brown. Let it cool 5-10 minutes before serving.

Farm Girl Tips

To make ahead of time: Prep the poppy seed chicken and pour into your casserole dish, but don’t add the Ritz crackers and butter on top. Cover and store in a refrigerator for up to 24 hours and then top it with Ritz crackers, melted butter & pop it in the oven to bake!

Leftovers: This recipe is best served warm from the oven, but if you need to save it for later, cover it with foil or a lid and keep in the refrigerator for up to 2 days. Reheat in the oven for the best texture.

To make as a freezer meal: To freeze this casserole for later, don't add the crackers or butter. Wrap in a layer of plastic wrap and a layer of foil. Freeze up to three months. Add the crackers and butter when you're ready to bake.

Nutrition