Creamy poppy seed chicken casserole is a cozy Southern classic! Topped with buttery Ritz crackers, it’s an easy, family-friendly dinner that’s ready in about 30 minutes.
Simple Casseroles for Dinner are Always Weeknight Winners
Poppy seed chicken is a beloved Southern casserole that has stood the test of time. With its rich, creamy filling, tender chicken, and buttery Ritz cracker topping, it’s the kind of comforting dish that shows up at potlucks, weeknight tables, and church suppers alike. It’s nostalgic and familiar, just like something Grandma might have made, and one bite is all it takes to understand why this recipe has become a Southern staple.
This recipe comes from my Aunt Barbara, who originally delivered the meal to our family in a covered dish after Casey was born (more than 10 years ago!). We love simple casseroles for dinner, and this one delivers! Thanks to its ease, convenience, and cozy flavor, poppy seed chicken has earned a regular spot in our weeknight comfort food rotation.
Ingredient Notes and Tips for Success
- Poppy seeds add a little bit of flavor, but it’s subtle and hard to detect in this casserole. Instead, they’re used mostly for visual interest and a bit of crunch in the filling. You can omit them if you like; the dish will still be tasty!
- You’ll need 5 cups of cooked, shredded chicken, so pick up a rotisserie chicken (or two) for a shortcut, or cook your own chicken at home.
- If you’d like to cook your own chicken to use in this casserole, boil about 2 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through, about 10-15 minutes (larger breasts may take up to 18-20 minutes). When cool enough to handle, chop the cooked chicken into bite-size pieces or pull with two forks.
- A couple of cans of condensed cream of chicken soup combine with sour cream to create the creamy binder that brings the filling together. Look for the Heart Healthy variety if you’re watching your sodium and fat intake.
- To crush the Ritz crackers, place them in a zip-top bag and roll with a rolling pin, or pulse them a few times in a food processor until finely crushed.
How to Make this Poppy Seed Chicken Recipe
- Stir together the creamy filling.
- Transfer the mixture to a greased casserole dish and top with cheese, if you’d like.
- Make the topping by combining the crushed crackers with melted butter. Sprinkle the topping on the casserole.
- Bake the casserole in a 350°F oven until the filling is hot and bubbling and the topping is golden-brown, about 20 to 25 minutes. Garnish with chopped fresh parsley or other herbs for a little bit of color just before serving.
Serving Suggestions
Serve poppy seed chicken with classic Southern sides like white rice, wild rice, or buttered egg noodles; Arkansas green beans or Southern collard greens, fried apples, a crisp side salad dressed in pepper jelly vinaigrette or fruit salad; and Aunt Bee’s 3-ingredient biscuit recipe or our favorite Southern cornbread recipe.
Watch How to Make It
Poppy Seed Chicken Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 cup (8 ounces) sour cream
- 2 (10.5 ounce) cans condensed cream of chicken soup, not diluted
- ¼ cup chicken broth or milk
- 2 teaspoons poppy seeds
- 1 teaspoon fresh lemon juice (optional but brightens flavor)
- ½ teaspoon garlic powder
- 5 cups cooked, shredded chicken
- ½ cup slivered almonds
- Kosher salt and ground black pepper, to taste
- Optional: ½ cup shredded cheddar cheese
- 2 sleeves Ritz crackers (about 60 crackers), crushed
- 12 tablespoons (1 ½ sticks) butter, melted
- Optional garnish: fresh parsley
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, condensed soup, broth (or milk), poppy seeds, lemon juice, and garlic powder. Stir in the chicken and slivered almonds. Taste and season with salt and pepper, if desired.
- Transfer the chicken mixture to a greased 9 x 13-inch baking dish. Top with shredded cheese, if desired.
- In a small bowl, combine the Ritz crackers and the melted butter. Add the buttered cracker crumbs to the top of the casserole.
- Bake uncovered until the filling is hot and bubbly, about 20-25 minutes.
- Garnish with fresh parsley and serve.
Notes
Nutrition
Preparation and Storage Tips
- To Prep Ahead: Assemble the casserole up to 24 hours in advance (leave off the cracker topping until just before baking). Cover and refrigerate.
- To Store Leftovers: Keep in an airtight container in the refrigerator for 3 to 4 days.
- To Freeze: Wrap the unbaked casserole tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before baking.
- To Reheat: Warm individual portions in the microwave, or reheat the entire casserole in a 350°F oven until hot and bubbly. Tent loosely with foil if the top starts to get too dark.
Recipe Variations
- Different Soup: Swap out the cream of chicken soup and use a different flavor, such as cream of mushroom soup or cream of celery soup. You can even use a combination of flavors (such as 1 can of cream of chicken and 1 can of cream of mushroom). That’s what I do in my chicken and stuffing casserole, and it’s delish!
- Cheesy Twist: Stir ½ to 1 cup of shredded cheddar, mozzarella, or Colby Jack directly into the filling for extra richness.
- Add Veggies: Mix in 1 to 2 cups of steamed broccoli, frozen peas, or sautéed mushrooms for added flavor and nutrition.
- No Nuts: Omit the slivered almonds if desired.
- Lighter Option: Use light sour cream and low-sodium soup to cut down on calories and sodium.
- Crunchy Topping Swap: Try crushed buttered Corn Flakes, Panko breadcrumbs, potato chips, or butter crackers other than Ritz for the topping.
More Simple Casseroles for Dinner
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