Poppy seed chicken is a favorite creamy casserole topped with buttery Ritz crackers. We serve our chicken poppy seed casserole over cooked rice. Made with few ingredients, this recipe is an easy family dinner!
Preheat oven to 350°F. Lightly grease a 9x13 casserole dish.
In a large bowl, mix soup, sour cream and chicken. Season with salt and pepper. Spread mixture into the prepared dish and bake for 20 minutes.
Meanwhile, in a medium bowl, toss together the crushed crackers and poppy seeds. Stir in the melted butter and evenly coat.
Remove casserole from the oven. Evenly spread the crackers over top. Return to oven and bake an additional 10 minutes, or until hot and bubbly.
Serve hot over white rice.
Notes
Nutrition information is an estimate only and does not include salt/pepper or white rice.
Recipe Tips:
Chicken - You can buy a rotisserie chicken and pull it apart, but I highly recommend prepping the best shredded chicken so it's ready in your freezer when you want poppy seed chicken for dinner!Filling - The measurements in the recipe below are very forgiving. You can add as much or as little of the soup and sour cream to your liking. The basic rule is using even amounts of soup and sour cream. I love a creamy poppy seed casserole, so I tend to add a little more sour cream.Veggies - We like this basic recipe, but try adding vegetables to the filling mixture. You might want to add more sour cream and soup if you do to keep it creamy. I suggest canned corn, peas, or frozen bag of mixed vegetables partially steamed.Crackers - I crush the crackers while they're still in the sleeves. (Make sure you do this over the mixing bowl.) You can also place the crackers into a plastic zipper bag and crush them with a rolling pin.