Description
Classic Poppy Seed Chicken Casserole is a comforting and creamy baked dish featuring tender shredded chicken mixed with sour cream, cream of chicken soup, and poppy seeds, topped with a buttery cracker crust. Perfect for an easy family dinner served over white rice.
Ingredients
Chicken
- 3 medium boneless, skinless chicken breasts (about 1 3/4 pounds)
Chicken Mixture
- 1 (10.5-ounce) can cream of chicken or cream of mushroom soup
- 1 (16-ounce) container sour cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons poppy seeds, divided
Topping
- 1/4 cup unsalted butter, melted
- 30 buttery round crackers (like Ritz), crushed
To Serve
- Cooked white rice
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot and cover them with water. Bring to a gentle simmer and cook for 15 to 20 minutes until fully cooked but not boiling to avoid toughness. Remove chicken from water and let cool, then shred it using two forks.
- Preheat Oven and Prep Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Chicken Mixture: In a large bowl, combine the sour cream, cream of chicken or mushroom soup, garlic powder, onion powder, salt, and black pepper. Mix well. Stir in half of the poppy seeds and the shredded chicken until everything is evenly combined. Pour this mixture into the prepared baking dish.
- Prepare the Cracker Topping: In a medium bowl, mix the melted butter, crushed buttery crackers, and the remaining poppy seeds. Sprinkle this mixture evenly over the chicken mixture in the baking dish.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 to 30 minutes until the casserole is bubbly and heated through, and the topping is golden and crispy.
- Serve: Serve the hot poppy seed chicken casserole over cooked white rice for a satisfying meal.
Notes
- For added flavor, you can season the water when poaching chicken with salt, pepper, or bay leaves.
- Use cream of mushroom soup as a substitute for cream of chicken soup according to your taste preference.
- To make shredding easier, let the cooked chicken cool slightly but shred while still warm.
- Try swapping white rice with brown rice or quinoa for a healthier alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
