poppyseed casserole

Poppyseed Chicken Casserole

Written by Published on in Main Dishes, Recipes

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.
chicken casserole southern
Jan Duke
My beautiful Grandmama, Jan Duke

Poppyseed Chicken Casserole
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Poppyseed Chicken Casserole

Recipe by Paige MurrayCourse: MainCuisine: SouthernDifficulty: Easy
Servings

8

servings

A 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.
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