This Poppy Seed Chicken Casserole has a creamy poppy seed sauce filled with shredded chicken and topped with a rich buttery cracker crumb crust.
This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
Poppy Seed Chicken Casserole
I don’t know about where you live, but here in Eastern North Carolina, it’s starting to get a little cooler in the evenings and I’m saying bring on all the comfort food, soups, and casseroles. Casseroles are one of those weird things where I feel either people really love them … or they really hate them. Are you a casserole fan? I love the idea of being able to throw some ingredients together for a delicious combination of meals. This Poppy Seed Chicken Casserole is one that takes me back to my childhood … and it’s just a yummy today as it was back then.
Some of you may be familiar with this retro recipe from back in the day when casseroles were all the rage … and if you’re not familiar with it, I’m so happy to be the person to introduce it to you! This is one of those recipes that takes so little time to prep and is sooooo comforting as we move into these cooler autumn nights. In my opinion, it’s best served over rice or buttered noodles. We usually serve this with steamed broccoli or a side salad – and sometimes, I even put the broccoli *IN* the casserole.
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While there are many things I’ll skimp on, quality ingredients aren’t one of them. I believe good ingredients help take a recipe from being just an okay recipe to being a recipe everyone has to have.
When it comes to butter, you will always find Challenge Butter in my fridge and freezer! I like to stay stocked up for any kind of baking day that comes my way!
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Poppy Seed Chicken Casserole – Ingredients & Utensils
Ingredients
- 1 to 1-1/2 lb. cooked chicken, diced or shredded
- ½ cup (1 stick) Challenge butter, melted
- 1 can (10.5 oz.) condensed cream of chicken soup
- 2 tsp. poppy seeds
- 1 sleeve buttery round crackers, crushed
- 1 container (8 oz.) sour cream
Optional Ingredients:
- Rice or cooked pasta, for serving
- Chopped parsley, for garnish
Utensils
- Mixing bowl
- Spatula
- 9×9-in. baking dish
Poppy Seed Chicken Casserole – Instructions
- Preheat oven to 350°F. Spray a 9×9-in. baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the chicken, sour cream, soup, and poppy seeds until well mixed. Transfer the chicken mixture to the prepared baking pan.
- In a medium bowl, combine the crushed crackers with the melted Challenge butter, mixing well. Sprinkle the crackers over the top of the chicken mixture.
- Bake 25-30 minutes or until the casserole is heated through and bubbly.
- If desired, serve over cooked rice or pasta. Garnish with parsley.
Poppy Seed Chicken Casserole – FAQ’s
- Is there a substitute for the condensed cream soup?
Yes! Feel free to use a homemade version if you prefer – I also have a Homemade Condensed Cream Soup recipe on the blog if you need one.
- Can you freeze Poppy Seed Chicken Casserole?
Sure! Prepare the casserole all the way through and just before the baking part, cover, date, and write out the instructions before freezing. Allow it to thaw completely overnight before proceeding with the baking part of the recipe.
- What kind of chicken should I use?
I love using leftover chicken or a store-bought rotisserie chicken for this recipe. In case you need to cook the chicken yourself, feel free to use whatever you have on hand. I usually poach chicken breasts and allow them to cool so it’s easy to shred them.
Other recipes you may enjoy
Poppy Seed Chicken Casserole
Equipment
Ingredients
Casserole Ingredients:
- 1 – 1 ½ pounds cooked chicken diced or shredded
- 18 oz sour cream
- 1 can condensed cream of chicken soup 10.5 oz.
- 2 teaspoons poppy seeds
- 1 sleeve buttery round crackers crushed
- ½ cup Challenge butter, melted 1 stick
For serving:
- Rice or cooked pasta for serving
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the chicken, sour cream, soup, and poppy seeds until well mixed. Transfer the chicken mixture to the prepared baking pan.
- In a medium bowl, combine the crushed crackers with the melted butter, mixing well. Sprinkle the crackers over the top of the chicken mixture.
- Bake 25-30 minutes or until the casserole is heated through and bubbly.
- If desired, serve over cooked rice or pasta. Garnish with parsley.
Notes
- I love using leftover chicken or a store-bought rotisserie chicken for this recipe. In case you need to cook the chicken yourself, feel free to use whatever you have on hand. I usually poach chicken breasts and allow them to cool so it’s easy to shred them.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
What a delicious meal this was! Easily, a new family favorite recipe!
I know what I will be having for dinner tonight; this looks delicious and easy too!
Holey moley. This is so good. I mean, it has butter so it’s the one thing that will make any recipe delicious!
This sounds so gooood! Definitely giving this a try
Mmm this looks soooo good! That creamy chicken is calling my name! Pinned ?
OH YUM!! This sounds faaantastic!! I can’t wait to try this recipe!
This looks like a new favorite in our house! Love this flavor combo!