Eating Poppyseed Chicken Casserole is one of my core memories from my childhood. This creamy, delicious dish is something my mom often made for us and it is something I was excited to share with my own child.
Casseroles are such a simple dish and can be prepared ahead of time, stored in the fridge, and baked when ready to eat! Only 30 minutes in the oven and dinner is ready for the table.
- 1 pound cooked chicken diced (about 2-3 cups) **see note below
- 1 container sour cream OR Greek yogurt 8 ounce
- 1 can cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1 tablespoon garlic powder
- 2 teaspoons poppy seeds
- 1 sleeve buttery round crackers about 1 cup crushed (like Ritz)
- 1/4 cup butter melted
- Preheat oven to 350 degrees.
- In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded cheddar cheese, garlic powder and poppy seeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9×9 inch pan.
- Crush crackers, add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture.
- Bake for 25-30 minutes or until bubbly.
**For the cooked chicken, I typically use a rotisserie chicken from the grocery store but you can also boil chicken in water until fully cooked. Ideally, you want super moist chicken for this recipe.
This recipes pairs great with a side of rice and roasted broccoli!