Poppyseed Chicken Casserole
Poppyseed Chicken Casserole
Ingredients
- 4 chicken breast, cooked and shredded (or 1 rotisserie chicken, shredded)
- 1 can condensed cream of chicken soup, 10.5 ounce
- 1 can condensed cream of celery soup, 10.5 ounce (or any other cream soup)
- 1 cup sour cream
- 2 tablespoons poppy seeds, or as needed, for sprinkling
- 1 1/2 cups shredded cheddar cheese
- 1 sleeve Ritz crackers, crushed
Instructions
- 1
Preheat your oven to 375°F (190°C). If not already done, cook and shred the chicken breasts. Alternatively, shred a pre-cooked rotisserie chicken.
⏱️ 5 min•🌡️ 375
- 2
Place the cooked and shredded chicken into a large mixing bowl or directly into a 9x13 inch baking dish.
⏱️ 2 min
- 3
Add the condensed cream of chicken soup, condensed cream of celery soup (or your chosen cream soup), and sour cream to the bowl with the chicken.
⏱️ 3 min
- 4
Generously sprinkle the poppy seeds over the mixture. Use about 2 tablespoons, or more if desired, as this is 'Poppyseed Chicken' after all!
⏱️ 1 min
- 5
Using a spatula or large spoon, mix all the ingredients thoroughly until well combined and the chicken is evenly coated with the creamy sauce.
⏱️ 4 min
- 6
Spread the mixture evenly in the 9x13 inch baking dish. Sprinkle the 1 1/2 cups of shredded cheddar cheese over the top of the chicken mixture, creating an even layer.
⏱️ 2 min
- 7
Crush the sleeve of Ritz crackers. You can do this by placing them in a resealable bag and crushing with a rolling pin, or by crushing them directly in their packaging. Sprinkle the crushed crackers evenly over the cheese layer.
⏱️ 3 min
- 8
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the cracker topping is lightly golden brown.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and let rest for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Poppyseed Chicken Casserole
- 4 chicken breast, cooked and shredded (or 1 rotisserie chicken, shredded)
- 1 can condensed cream of chicken soup, 10.5 ounce
- 1 can condensed cream of celery soup, 10.5 ounce (or any other cream soup)
- 1 cup sour cream
- 2 tablespoons poppy seeds, or as needed, for sprinkling
- 1 1/2 cups shredded cheddar cheese
- 1 sleeve Ritz crackers, crushed
Instructions
- 1
Preheat your oven to 375°F (190°C). If not already done, cook and shred the chicken breasts. Alternatively, shred a pre-cooked rotisserie chicken.
⏱️ 5 min•🌡️ 375 - 2
Place the cooked and shredded chicken into a large mixing bowl or directly into a 9x13 inch baking dish.
⏱️ 2 min - 3
Add the condensed cream of chicken soup, condensed cream of celery soup (or your chosen cream soup), and sour cream to the bowl with the chicken.
⏱️ 3 min - 4
Generously sprinkle the poppy seeds over the mixture. Use about 2 tablespoons, or more if desired, as this is 'Poppyseed Chicken' after all!
⏱️ 1 min - 5
Using a spatula or large spoon, mix all the ingredients thoroughly until well combined and the chicken is evenly coated with the creamy sauce.
⏱️ 4 min - 6
Spread the mixture evenly in the 9x13 inch baking dish. Sprinkle the 1 1/2 cups of shredded cheddar cheese over the top of the chicken mixture, creating an even layer.
⏱️ 2 min - 7
Crush the sleeve of Ritz crackers. You can do this by placing them in a resealable bag and crushing with a rolling pin, or by crushing them directly in their packaging. Sprinkle the crushed crackers evenly over the cheese layer.
⏱️ 3 min - 8
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the cracker topping is lightly golden brown.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and let rest for a few minutes before serving.
⏱️ 5 min