Poppy Seed Chicken Casserole Recipe
This easy poppy seed chicken casserole has creamy chicken, cheddar cheese, and a buttery Ritz cracker topping for a comforting family dinner.
Servings: 8 servings
Calories: 346kcal
Ingredients
- 5 cups cooked shredded chicken
- 1 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese I used a triple cheddar blend
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed Ritz crackers
- 4 tablespoons melted butter
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the shredded chicken, cream of chicken soup, sour cream, shredded cheese, salt, and pepper to a large mixing bowl and stir until fully combined.
- Spread the chicken mixture into a greased 9x13-inch baking dish. Set aside.
- Add the Ritz crackers, butter, and poppy seeds to a separate small mixing bowl and mix with your hands until the crackers are fully moistened with butter.
- Sprinkle the cracker mixture evenly over the top of the chicken mixture.
- Bake the casserole in the preheated oven for 30 minutes, or until the edges are hot and bubbling and the crackers are golden brown.
- Store any leftovers covered in the refrigerator for up to three days.
Notes
Recipe Tips and Variations
- Use leftover chicken: This is a good way to use up cooked chicken from another meal.
- Try rotisserie chicken: It makes this recipe especially quick to prepare.
- Change the cheese: Regular cheddar, sharp cheddar, or a cheddar blend will all work.
- Don’t crush the crackers too finely: Leaving some texture gives the topping a better crunch.
- Watch the topping near the end: If it’s browning faster than you’d like, loosely cover the casserole with foil.
- Store leftover poppy seed chicken casserole covered or in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave until hot, or cover the baking dish with foil and warm it in the oven.
Nutrition
Calories: 346kcal | Carbohydrates: 11g | Protein: 19g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 1241mg | Potassium: 268mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 17mg | Calcium: 164mg | Iron: 1mg
