Poppy Seed Chicken Casserole
Classic comfort food! This creamy Poppy Seed Chicken Casserole with almonds and buttery Ritz crackers is an easy dinner with just 10 minutes of prep.
Servings 6 - 8 people
- 1 cup sour cream
- 2 (10.5 ounce) cans condensed cream of chicken soup, NOT diluted
- 2 teaspoons poppy seeds
- 5 cups cooked, shredded chicken (about the amount of meat from 1 large rotisserie chicken or 2 smaller chickens)
- ½ cup slivered almonds (about 2 ounces)
- 2 sleeves Ritz crackers, coarsely crushed (about 60 crackers total)
- 12 tablespoons (1 ½ sticks) butter, melted
- Optional garnish: chopped fresh parsley
Preheat oven to 350° F. In a large bowl, whisk together sour cream, chicken soup and poppy seeds. Stir in chicken and slivered almonds.
Transfer the chicken mixture to a greased 9 x 13-inch baking dish.
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 for 20-25 minutes, or until the filling is hot and bubbly.
Garnish with fresh parsley and serve.
- Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
- For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
- Try adding vegetables to the dish. Steamed broccoli, frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions!
- Add a layer of cooked rice to the bottom of the dish before adding the chicken filling. My aunt always uses wild rice, but brown rice or white rice would work well, too.
- Add cheese. Stir some grated cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the Ritz crackers.
- Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives or garlic.
- Don't have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers).
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
- Divide the casserole ingredients between two 8-inch square baking dishes. Bake one now, and freeze the other for a later meal.
- Use a store-bought rotisserie chicken (or two) for an easy, quick-prep solution. The rotisserie chicken also adds a lot of flavor to the dish.
- Use full-fat sour cream for the best flavor and texture.
- Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out or get burned on top.
Serving: 1/8 of the recipe | Calories: 571kcal | Carbohydrates: 22g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 959mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 3mg