This Chicken Poppy Seed Casserole is the ultimate in freezer-friendly, make-ahead meals! Shortly after Casey was born, my Aunt Barbara brought us this dish for dinner. We inhaled it at the time, and I begged her for the recipe shortly thereafter. It’s been a cool-weather staple in our house ever since, because everyone loves it!
I think that my aunt actually got the recipe from her friend Debbie, who lives down in Florida. Debbie got the recipe from her daughter. You get the idea…it’s one of those family-friendly meals that pleases everyone and tends to be passed around because it’s THAT GOOD.
This easy recipe freezes beautifully, so feel free to prepare it in advance. If you decide to save it for a later date, just be sure to freeze it before you bake it in the oven. When you’re ready to serve it, allow it to defrost in your refrigerator overnight and bake as instructed. Enjoy!
Chicken Poppy Seed Casserole
- 1 6 ounce package wild rice mix (about 3 cups cooked)*
- 3 cups cooked diced chicken**
- 8 oz. sour cream
- 1 10.5 ounce can condensed Cream of Chicken soup (NOT diluted)
- ½ cup slivered almonds
- 1 roll butter crackers crushed (about 1 ½ cup crumbs)***
- 2 t. poppy seeds
- 1 stick butter melted
- Cook rice as directed on package. Spread in bottom of 13-in x 9-in dish.
While the rice cooks, prepare the rest of the ingredients:
- In a large bowl, stir together soup, sour cream, almonds and chicken. Spread over rice.
- In a separate bowl, combine cracker crumbs with melted butter. Stir in poppy seeds and sprinkle cracker crumb mixture on top of the chicken.
- Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown on top.
*I used a box of Uncle Ben’s Long Grain & Wild Rice Original Recipe**I like to use leftover roasted, grilled, or smoked chicken when we have it available, but a rotisserie chicken also works well!***I like to use either Ritz crackers or Keebler Club crackers
Cooking for Two? Just cut the ingredients in half and bake the casserole in an 8-inch square dish. Alternatively, if you don’t want to cut the ingredients in half, you can prepare the entire recipe, but divide the ingredients between two 8-inch square dishes. Bake one for dinner and share the other with a friend (or stick it in your freezer for a later date)!
Want to Prep Ahead? This casserole can be prepared in advance through step 4 and either refrigerated for a day or two before baking; OR you can prepare the dish through step 4 and keep it in the freezer for up to 3 months. If baking from frozen, be sure to thaw the casserole in the refrigerator overnight before baking as instructed.