My Grandmama made this poppyseed chicken casserole on Sunday for lunch after church. This classic southern recipe is a family favorite and is so easy and tasty! A creamy chicken filling with a buttery cracker topping is sure to impress!
Tips
- Use a rotisserie chicken to cut down on the time and add more flavor!
- My Mama likes to put a layer of shredded cheddar cheese on top of the chicken mixture before adding the cracker mixture.
- Ty likes it served with Crystal hot sauce.
Poppyseed Chicken Casserole
Course: MainCuisine: SouthernDifficulty: EasyServings
8
servingsA delicious, easy creamy chicken filling topped with a butter cracking crumble.
Ingredients
4 boneless, skinless chicken breast or a rotisserie chicken
1 can cream of mushroom soup
12 oz. sour cream
2 stacks of Ritz crackers
2 tablespoons of poppy seeds
1 stick of melted butter
*optional 2 cups of cooked brown or white rice.
Directions
- Preheat oven to 350.
- Boil chicken until done (about 30 minutes) and cut into pieces. If you are using a rotisserie chicken, shred chicken into pieces.
- Mix chicken with cream of mushroom soup and sour cream. Set aside.
- Place ritz crackers into a gallon ziplock back and crush into crumbs.
- Mix Ritz crackers, poppy seeds and melted butter in a bowl.
- Spray a 9×13 casserole dish with non-stick spray.
- *If you are using rice put the rice in the casserole dish first then top with the chicken mixture.
- Put chicken mixture in the casserole dish and top with the cracker mixture.
- Bake for 30 minutes or until the top of the casserole is browned and the sauce is a little bubbly.
Paige, is that just a yummy fresh garden tomato?…..and is the okra sautéed? Plated perfectly, reminds me of G’Mom’s house❤️🙏👍