Poppy Seed Chicken Casserole
This easy poppy seed chicken casserole has a creamy chicken filling topped with buttery Ritz crackers. It’s cozy, crunchy, and ready in just 35 minutes!
Servings: 4 Servings
Ingredients
- 3 cups cooked, shredded chicken
- 1 cup sour cream or Greek yogurt
- 1 (10.75- ounce) can condensed cream of chicken soup
- ½ cup shredded parmesan cheese
- 2 teaspoons poppy seeds
- 2 cups crushed Ritz crackers
- ½ cup melted unsalted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart or 9 X 9 X 2-inch baking dish with nonstick cooking spray.
- In a large bowl, add 3 cups cooked, shredded chicken, 1 cup sour cream, 1 (10.75- ounce) can condensed cream of chicken soup, ½ cup shredded parmesan cheese, and 2 teaspoons poppy seeds.
- Mix to combine well, and spread along the bottom of the prepared pan.
- In a medium bowl, add 2 cups crushed Ritz crackers and ½ cup melted unsalted butter . Stir to combine and sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Video
Notes
Leftover and Make Ahead Instructions
- Refrigerator: Store cooled leftovers in an airtight container for 3-5 days.
- Freezer: Freeze the unbaked casserole without the Ritz topping for up to 3 months. Thaw overnight in the refrigerator, add the topping, then bake as directed.
Nutrition
Calories: 697kcal | Carbohydrates: 23g | Protein: 35g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 567mg | Potassium: 377mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1208IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 3mg
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