by Alyssa RiversPoppyseed Chicken Casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping. This will be the best you ever make!
Poppy Seed Chicken Casserole
My neighbor brought me this casserole after I had my last baby and oh man, the family DEVOURED it. I know a recipe is good in my book if the entire family eats it and it is picky eater approved. This casserole is so simple, but yet so good and flavorful. Our favorite part of this meal is the buttery ritz crackers on top. This is one of those delicious easy meals. I like how fast it is ready. We served ours over rice with a side of green beans. I know that your family will love this just as much as we did.
How do you make Poppy Seed Chicken Casserole?
- In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9×9 inch pan.
- Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Can I freeze Poppy Seed Chicken Casserole?
If freezing, freeze the poppy seed chicken casserole before baking. Cover the pan tightly with foil and write down the directions on top of the container. Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking.
What to serve with Poppyseed Chicken Casserole
- Green Beans
- Side Salad
- Broccoli
- Asparagus
- Rice
- 1 pound cooked chicken, diced (about 2-3 cups)*
- 1 (8 ounce) container sour cream
- 1 (10.75 ounce) can cream of chicken soup
- ½ shredded parmesan cheese
- 2 teaspoons poppy seeds
- 1 sleeve buttery round crackers, about 1 cup crushed (like Ritz)
- ½ cup butter melted
- Preheat oven to 350 degrees. In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9x9 inch pan.
- Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Dear Alyssa,
I love your recipes and like to print them for later. My printer works for other places but not your. Any ideas?
HMM! I am bummed it is not working for you. I will look into this and see what I can do. It is an extra step but you can always copy and paste the recipe into a word document in the mean time if needed and print from there. Thanks so much for letting me know! XOXO
Thank you so much. I’ve been making quite afew of your recipes lately. They are fabulous. My 3 boys love them.
This recipe looks very tasty. I was reading through the ingredients and noticed it calls for 1/2 shredded parmesan cheese. What is the unit of measure?
Thank you for letting me know. It is half a cup of shredded parmesan cheese. Enjoy! XOXO
Another winner! My family loved it!
Been making this for over 20 years!! Definitely an easy go-to!
How long can you keep dish frozen? I know a lot of people say cream based dishes aren’t the best frozen too long.
I would recommend 3 to 6 months frozen for meals. It is a great meal and I recommend eating it cooked and served but a frozen meal is great for the future. Enjoy! XOXO
This dish looks delicious, and I am anxious to try it. My question is what way do cook your chicken, do you just brown the cubes or how do you cook it to begin with. Thanks so much.
You can do either! I like to cook the whole chicken at once and then cut it into cubes or you can prepare the chicken and cut it cubbed and then add it to the dish. Either way will be great! Enjoy your chicken casserole!