A delicious, classic casserole recipe that has it all! This Poppy Seed Chicken recipe is a simple, hearty dish that will have you reaching for more. Creamy chicken that is topped with an amazing buttery Ritz cracker mixture! This will be your new favorite dinner recipe that the entire family will love. Perfect for an easy weeknight dinner recipe.
What Chicken Poppyseed Casserole is the Best
- This casserole is made with simple ingredients which means you might have everything on hand or can easily find it at your local grocery store.
- Prep it ahead of time and just stick it in the oven when you need dinner. It’s even freezer friendly!
- The savory sauce that’s creamy paired with the crunchy butter cracker topping makes this a delicious old fashioned comfort food.
Poppyseed Chicken Ingredients
- Chicken breasts
- Sour cream
- cream of chicken soup
- Ritz crackers
- poppy seeds
- Worcestershire sauce
- Celery salt
- Lemon juice
How To Make Poppy Seed Chicken Casserole
- Prepare Chicken – You can either cook the chicken and use that or simply use leftover or rotisserie chicken for this recipe.
- Combine Filling – In a greased 9×13 inch casserole dish spread out chicken. In a mixing bowl stir together condensed soup and sour cream. Add Worcestershire, celery salt, garlic, lemon juice and pepper and stir. Spread over the chicken in casserole dish.
- Buttery Cracker Topping – In a small bowl combine crushed crackers, poppy seeds and melted butter. Spread over chicken and sauce.
- Bake – Place the casserole dish in the oven at 350 degrees F. Bake for 30 minutes or until top is golden brown and filling is bubbling. You can serve plain or over rice.
Poppy Seed Chicken FAQs
I like to use leftover chicken or rotisserie chicken, but if you don’t have that I simply place 4 boneless chicken breasts in boiling water and let it boil 20 minutes and then cube. You can also bake at 20 minutes on a sheet pan at 400 degrees F or until the juices run clear.
Yes, you can! Simply cover tightly with foil and place in the freezer for up to three months. When you are ready to use it, remove from freezer and place in fridge to thaw the day before using. Bake according to directions. It may take 10-15 minutes extra time because it is starting from cold.
Yes, you can prep it ahead of time and store it in the refrigerator covered. When ready to bake remove it from the oven while the oven preheats. Then bake as directed in instructions. It make take a few minutes longer because it is cold when you put it in the oven.
Store any leftovers in a covered container in the refrigerator for 3-4 days.
How To Reheat Poppyseed Chicken Casserole
The easiest way to reheat a smaller portion is to put it on a microwave safe plate and reheat it in the microwave. We recommend starting with one minute and stirring after that. If it’s not heated through microwave in 30 second increments until heated through.
If you have a large amount to reheat preheat the oven to 350 degrees and place the leftovers in an oven safe pan and warm in preheated oven for 20 minutes or until heated through. We recommend covering it with foil when you reheat it in the oven to keep the moisture in.
What can I serve with Poppy Seed Chicken?
If you are looking for a really easy side dish grab a bagged salad at the grocery store!
More great casserole recipes to enjoy!
- A classic with the addition of Alfredo sauce make this Baked Spaghetti Casserole a hit every time!
- A creamy mixture of pasta, sauce, chicken and cheese make this Mexican Chicken Casserole so delicious!
- With only 10 minutes of prep time Chicken Wild Rice Casserole is the winner on busy weeknights!!
- A favorite comfort food! Easy Chicken Pot Pie Casserole starts with a creamy vegetable mixture that’s topped with Crescent Rolls!
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- 5 c. chicken breasts cooked and cubed
- 1 c. sour cream
- 2 10.5 oz cans condensed cream of chicken soup
- 2 cups crushed Ritz crackers about 1 1/2 rolls of crackers
- 1/2 c. melted butter
- 1 Tbsp poppy seeds
- 1 tsp Worcestershire sauce
- 1/4 tsp celery salt
- 1 tsp minced garlic
- 1 Tbsp lemon juice
- 1/4 tsp pepper
- Preheat oven to 350 degrees.
- Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes. You can also use leftover chicken or rotisserie chicken. Place cubed chicken in a greased 9×13 casserole dish.
- In a bowl stir together the condensed soup and sour cream. Add the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
- In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
- Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.