Poppy Seed Chicken Casserole

This poppy seed chicken casserole is a creamy, comforting Southern classic made with tender shredded chicken, a rich velvety sauce, and a buttery cracker topping baked until golden and crisp.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 520kcal

Author: Lucy

Cost: $8

Equipment

9x13-inch baking dish
mixing bowl
Spoon
Measuring cups and spoons

Ingredients

4 cups cooked chicken, shredded
16 oz sour cream
2 cans cream of chicken soup (10.5 oz each)
2 tbsp poppy seeds
1 1/2 sleeves Ritz crackers, crushed
1/2 cup unsalted butter, melted
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, mix sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, and lemon juice.
Add shredded chicken and poppy seeds, folding gently until well combined.
Transfer mixture to prepared baking dish and spread evenly.
Crush Ritz crackers and mix with melted butter until coated.
Sprinkle cracker mixture evenly over the casserole.
Bake uncovered for 25–30 minutes until bubbly and golden brown.
Let rest for 5 minutes before serving.

Notes

Use rotisserie chicken for convenience and added flavor. Let casserole rest 5 minutes before serving. For extra crunch, broil for 1–2 minutes at the end. Store leftovers in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition