Poppy Seed Chicken Casserole

The type of food most searched for on this blog is “Casseroles” which tells me that you are just like me in the fact that sometimes you just need an easy casserole to feed the troops and call it good. Now I know that casseroles aren’t fancy but sometimes you just have to get ‘er done.

I’ll be honest…somedays I’m lucky if I get a shower and others I’m more together and want to put a little more effort into dinner. So I’ve included the basic poppy seed chicken recipe which by itself is awesome…and then additional ingredients I like to add to make it a little bit more fantastic when I have the time. Oh yeah, and kids love this which makes for a tantrum free dinner table.

Poppy Seed Chicken

Ingredients

  • 5 cups chicken breasts, cooked and cubed
  • 1 cup sour cream
  • 2 (14.5 ounce) cans condensed cream of chicken soup
  • 2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
  • 1/2 cup melted butter
  • 1 Tablespoon poppy seeds
  • Additional Ingredients to make it fancy:
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon minced garlic
  • 1 T lemon juice
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.
  3. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
  4. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
  5. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.

Notes

Source: base of recipe adapted from Allrecipes

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.the-girl-who-ate-everything.com/2010/06/poppy-seed-chicken.html

Print Friendly


Speak Your Mind

*

Comments

  1. I have a recipe very similar to this one. I found it in a book called “Remedies for the I Don’t Cook Syndrome”… I love this recipe! I use it so much that my book just falls open to that page. All of my girls LOVE this one! If you’re feeling domestic it’s great with home made bread/rolls and yummy corn any way you want!

  2. This sounds like a perfect mid-week meal! I will definitely be making this!

  3. Oh yum, it really does look fantastic.

  4. My recipe for this uses Plain Yogurt (and about double what yours calls for) instead of sour cream and we call it gun powder chicken (got the recipe from my southern aunt)! I love the tangy bite from the plain yogurt!

  5. first, I have to say I love your blog.. I seriously check it daily! second, next time you make your poppy seed chicken try it with chicken n’ biscuits crackers. One day I decided to just try it, and I won’t go back to ritz! It was so good.. :)

  6. We have this recipe as well, but ours adds steamed broccoli and cooked rice with the chicken in the bottom of the pan before the sauce. Our kids actually request this for birthday meals etc.

  7. We made this last night, with some minor variations, we initially thought it would be a rich and overwhelmingly unhealthy, but it was surprisingly digestible. Obviously we cooked it because it looked delicious, and it was!

  8. I made this for you guys after you had Brock. The recipe was exactly the same….minus the poppyseeds. You probably don’t remember….but I do!

  9. Thank you so!! I was looking at the monkey squares above (which I’m making as soon as I type this) and thankfully I saw this recipe below, this is one from my childhood, that I have often thought fondly of and craved but didn’t have the reciped. Yay! its a keeper. I’m loving your recipes, thanks for sharing

  10. This is a big family favorite in our house. To season mine, I use about a half packet of Lipton Onion soup/dip mix. If you’re in a hurry, 3 cans of 12 oz cooked chicken tastes great!

  11. I make this (I’ve actually made it for catered events). Serve it over linguini pasta…seems “fancy” if you serve it over pasta. :D

  12. This recipe is wonderful! I made the simple version…it really is that easy! It turned out so amazing; my boyfriend just loved it! I’m always hesitant on trusting new recipes and especially cook times.

    But, 30 minutes was the perfect time and the crackers were nice and crunchy, but not burned.

    This is being written down in my cookbook. Thank you so much for this easy, tasty meal!!!

    -Katie

  13. This is one of our family’s favorite recipes! A friend of mine gave me the recipe years ago. She had mistakenly used graham cracker crumbs instead of Ritz crackers, and it was delicious. That’s the way I have always made it, and it really is wonderful.

  14. This recipe was awesome!! I tried a poppy seed chicken casserole years ago in college at a potluck and that recipe had stuck in my mind all these years later. I found this on pinterest and had to try. It was very close to the one I remember. I even subbed the “cream of something” soup for the condensed soup and it was still great! I blogged my experience with it at:
    http://noutensilunused.blogspot.com/2012/01/poppy-seed-chicken.html . Thank you so much for sharing and bringing back great memories!!

  15. I’ve made it a little different… Instead of celery salt I actually used cream of celery and didn’t use the worchestire… Interesting I will have to try this.

    BTW I posted this on my friends facebook, it showed something about sextoys and such… but still takes u to this page… EMBARRASSING!!!

  16. I make this with cream of mushroom soup and garlic ritz crackers. It’s my favorite dinner!!

  17. Does this freeze ok?

  18. @Anonymous,
    I haven’t ever tried to freeze it but I have had friends do it successfully!

  19. This really is good and very simple to make.My mom had been making it for years except we don’t melt the butter,still good. Its become one of our dinners when the whole family comes together again.

  20. About how long do you boil the chicken?

  21. @Anonymous,
    I usually boil it for about 15 minutes but it depends on how big your chicken breasts are…

  22. I make this but add mushrooms, celery,water chestnuts and chop-
    ped onion. I use cream of mushroom soup,creme of chicken or sometimes cream of onion. They all work. Always a hit!

  23. Has anyone made this with fat free sour cream and low fat cream of chicken soup?

  24. I made this tonight, and it was excellent!! I did make a few changes. I simply cooked my chicken in some butter (instead of boiling it), and I seasoned it with some mustard powder, salt, and pepper. Then I put the rice in the casserole dish and topped it with the chicken, sauce, and crackers. Just made it that much easier to dish everyone up. I served it with fresh corn on the cob, and my entire family cleaned their plates! It’s definitely going to be made frequently around here. Thanks!!

  25. I use reduced fat sour cream, healthy request soup, reduced fat Ritz, and margarine….and its still good!

  26. I have been making this for years, I got the recipe from a friends of my moms! we all love it! Instead of boiling the chicken whole I cut it into cubes first so that it boils faster. Then we add toasted almonds to the sauce before mixing it. We are an almond loving family so it just makes it that much better!!

  27. My mom’s work gets catered every once in a while and my favorite thing for her to bring home is poppyseed chicken! Thank you for the recipe I made it last night and it was just as good if not better than the recipe she brings home :)

  28. I was going to make this one day but didn’t have any chicken. I did however have the canned chunk chicken. I used it and followed the recipe the same way expecting it to not be very good. But it was!! And the kids loved it!! And they thought the chicken smelled like cat food, and watched the cats lick the can. So they named this “chicken catserole”

  29. I love this!!! I just bake the chicken in the oven at 375 for 55 to 60 min in small amount of olive oil. I only use 2 to 4 chicken breast and add peas. I also only use 1 can of cream chicken.

  30. We make this at The Casserole Shop (almost exact to this recipe) and it is our #1 seller. People of all ages LOVE it!

  31. This is wonderful…my version of this recipe calls for 2 cups of rice, along with a cup of chicken broth and 2 cans of water chestnuts, chopped. It is so good. Freezes really well!

  32. We sub out cornflakes for the crackers, to compliment our gluten sensitivities – and use gf cream of chicken/mushroom soup, of course. Someone brought me this when we had our 3rd child! Yum!

  33. I haven’t disliked one of your recipes! Awesome and easy. I used a rotisserie chicken and halved the rest of the ingredients. Used a smaller casserole @ 350 for 30 minutes. Served over rice. YUM! Really enjoyed this. Thank you.
    Marilyn

  34. Can you use canned chicken?? And are leftovers good??

  35. @Anonymous,
    I prefer fresh but you can use canned. Leftovers are good. I would reheat in the oven if you want the crackers on top to stay crispy.

  36. I loved this recipe! I lightened it up for my family a little with the following edits:

    http://southernbyval.blogspot.com/2012/09/addicted-to-pinterest.html

  37. For the people that have made this with cream of mushroom instead of chicken… how was it? Did it taste much different? All I have on hand is cream of mushroom and I’m worried it won’t taste the same.

  38. This is a wonderful recipe!! I have made it numerous times! Sometimes I add an extra can of cream of chicken and extra sour cream to give it more of a sauce! This has been a great go to recipe. My daughter loves pounding out the crackers! Thank you!

  39. As an empty nester cooking for two, I make this recipe but divide it into smaller Pyrex dishes and freeze before baking. I wait and add the topping when I’m ready to bake so that it doesn’t get soggy.

  40. If i want to cook rice in this how should i do that?

  41. @Anonymous,
    I usually serve this over rice that I’ve cooked separately. I have no idea how to cook it within the casserole…

  42. K thank you

  43. I make this with rice and asparagus, it’s wonderful!

  44. Hello,
    This looks like a great recipe, I want to try it for some guests as a casserole. For those who tried it over rice, was the rice cooked or uncooked when you put it in the dish? I’m a new cook so and I don’t know how casseroles work

  45. How many chicken breasts should I use to get 5 cups of chicken. I was thinking 3 sounded about right. I am making this tonight!

  46. Saw this on Pinterest and tried it — everyone liked it, so it’s a keeper. Thank you!

  47. This is my kids’ favorite and most requested recipe. I used to serve it with rice, but now I just put a layer of rice (white or Uncle Ben’s Long Grain and Wild) on the bottom. Such a great dish to take for a new baby or illness…

  48. I use canned chicken all the time for this recipe. I freeze the leftovers so my husband has a dinner when I am out of town. I serve it over rice. If I am making it for someone I usually add the rice to the recipe so it is a one dish meal. This is my go to quick meal. No poppyseed since I can’t have them.

  49. My Fiance’s mom makes this as his ultimate comfort food. After we got engaged she gave me the recipe since it’s his favorite thing ever to eat. She makes it with mayo too though. And last time she made it she put peas in it which was awesome.

  50. i make a similar recipe called ritzy chicken…i use chicken, cream of potato soup, sour cream, cheese and ritz crackers!

  51. My mom would always make something like this, but would use cream of mushroom soup and add tri colored rotini to the bottom of the pan.

  52. I actually “stew” the chicken (throw in a few extra pieces) to prepare, then use the water\broth for homemade chicken noodle soup! So easy!!

  53. Hi! do you think you could prepare this ahead and time, minus baking it in the oven….(say, the night before?) and then popping it in the oven when you’re ready to bake?

    • Kristin,
      I definitely think you could prepare it ahead of time. I would maybe wait to sprinkle on the crumb mixture until right before baking. Good luck!

  54. I was just searching for this recipe and was led to yours! making it now…

  55. My family loves this dish! But we use celery seed not poppy.

  56. Do you have any suggestions for a substitution for the sour cream? My husband won’t eat it but I love this recipe!!

  57. Barbara Adams says:

    This recipe was fantastic!! I just found it on Pinterest last week and had everything on hand to make it (which makes it a huge plus to me!!) All three of my kids LOVED it! Anytime they can all agree on something I call it a Miracle. So we named this recipe Miracle Chicken in my house!! Thanks for sharing! Looking foward to trying a lot more of your recipes!!!

  58. Thanks goodness. Looks like a recipe I can use. I get so sick of seeing all the recipes that have these awful peppers in them. Blah! No way would I cook with those. Not only would my body react adversely to them, but so would my husband. Looks like this one is a keeper. Thanks again.

  59. I have made something close to this for years. I put chopped steamed broccoli at the bottom of the dish then the rest as you said. Always a hit!

  60. The recipe was a hit!!! I was missing a can of cream of chicken so I used a can of cream of celery and left out the celery salt. It turned out amazing. :-) Thanks!!!

  61. For those looking to cut the prep down even more, I just buy a cooked rotisserie chicken and shred the chicken. It’s perfect for week night meals.

  62. Very nice meal. My recipe includes the minute rice in the dish. Just cook the rice and add the rest. Yummy…also very good side dish with is mandarin orange salad with vinaigrette dressing.

  63. This reminds me of a dish my mom used to take to church potlucks, oddly enough she called it ‘Ritzy Chicken’. I’m gonna have to make this one night this week!

  64. We’ve been making a recipe similar to this one for years, but I’ve never added poppy seeds! Will have to try this one! Thanks for the great idea! Found you through Pinterest! And going back to repin! :-)

  65. Linda Swenson says:

    I have made this for many years and it’s always a favorite! I partially cook the chicken breasts and leave them whole so each serving is a whole piece. I also add a generous splash of white wine to give it a special dinner taste and I serve it with cooked wild rice.

  66. Hi, I just thought I should let you know that the sauce is called Worcestershire but is pronounced ‘woostersher’. I’m English, so I should know!

  67. Our recipe uses only 1can Cream of chicken soup,8oz sour cream, 1deboned rotisserie chicken from grocery store, 2 tab poppy seeds, mix all together, put in baking dish,sprinkle 1sleeve crushed ritz crackers over top. Drizzle with 1/2 stick melted butter. Bake 30 min. At 350. Everyone loves this!!

  68. Looks great. I am going to try this tomorrow!

  69. This is the BEST dish I’ve had in a long time!
    I’ve been craving some “comfort food” lately, and this hit the spot.
    Absolutely delicious.

  70. I made this tonight for dinner and it was delicious. I will definitely be making this again. I cooked the chicken with bouillon cubes, a quartered onion and two bay leaves.
    Thanks for a great recipe.

  71. this is one of my sons favorites. we dont use poppy seeds though. its so good

  72. This recipe looks so yummy, I cannot wait to make it…I will be making it tomorrow! Thank you for the recipe!

  73. I have made this for several years now and is one of my favorites. However I add noodles to it and instead of Ritz crackers I used Frenchs Fried Onions. My 6 year old who is very picky even loves it! I might make it tonight now :)

  74. This recipe is delicious! I made a few modifications, because I forgot to buy the poppy seeds and I added mushrooms, because my family loves mushrooms.

    Also, I used a rotisserie chicken, because that is what I had on hand. This dish is incredibly easy to make and thank you for sharing it! I served it with rice and vegetables on the side. However, I can’t wait to try it with the layer of cooked rice on the bottom.

  75. Has anyone ever made this with cheese? I saw a similar recipe made with whole chicken breasts and it had cheese. Im wanting to do more of a casserole rather than just chicken breasts.

  76. Has anyone ever made this with cheese? I saw a similar recipe made with whole chicken breasts and it had cheese. Im wanting to do more of a casserole rather than just chicken breasts.

  77. Made this for dinner tonight! I used some lemon pepper chicken breast we had bought from a school fundraiser(frozen, uncooked), boiled it, and then used cream of mushroom soup because we love mushrooms around here! I also made some green beans with bacon and mac and cheese. SUCH a delicious meal! Thanks for the recipe :)

  78. This is a fabulous recipe. After making it, my other half told me that he liked the way his corn and green beans tasted when he mixed it on his plate. SO…next time I made it, I added a can of corn and a can of kitchen cut green beans. Made it AWESOME comfort food yummy ! Coppd onion cooked til transparent in part of the butter..then I also used a rotesserie (sp) chicken, Quick to throw together and a great meal. =)

  79. I love this recipe! I make a gluten free version using gf cream of chicken soup and crushed rice chex (plus a pinch of salt) instead of the ritz crackers. I’m a fan of the rice on the bottom. It even seems to hold up well if I make it in the morning and refrigerate until dinner time (usually so my hubby can toss it into the oven on days when I’m getting home late)
    I’m eating the leftovers right now with steamed broccoli. So good!

  80. I have made this many times. We have evenade this is mass quantities in disposable pans and frozen it for make ahead meals. works wonderful and tastes great.

  81. I have made this many times. We have evenade this is mass quantities in disposable pans and frozen it for make ahead meals. works wonderful and tastes great.

  82. We have loved this recipe in our housefor years. It is a staple. We call ours mama surprise. I change it up a little by adding egg noodles or corn or whatever i have in the house. Kids love it!!!

  83. Dawn Courtney says:

    I made this for dinner tonight. It was absolutely delicious!!! Thank you do much for the recipe!

  84. This recipe is amazing! I added almond slivers to give it a little texture and WOWZA!! A-MAZING!!

  85. Do you think this dish would freeze well?

  86. This was great! I have very picky eaters and even they ate it, though they did ask their usual… “how many pieces of it did they have to eat?” ha,ha. Once they actually tried some they were quiet and finished it with no arguments-yeah! I added the fancy ingredients above, but swapped celery salt for onion salt and I added 1/4 cup parmesan cheese and 1/2 cup finely shredded cheddar cheese as well and that tasted great. Thanks for another good one!

  87. I’ve no made this plenty of times before, but the addition of the Worcestershire sauce and minced garlic were a wonderful addition. I didn’t have the celery salt, tut look forward to trying it in future. Thanks for sharing,

  88. I’ve made this a ton and it always gets rave reviews! What’s better is that my husband absolutely loves it, too! I do have a quick questions though – If I were to make this ahead of time and freeze it, how long would I need to bake it if going straight from freezer to oven? Thank you!

  89. I want to make this for supper tonight but I do not have sour cream and I can’t have yogurt either so what can I use for the sour cream. I still want to make this tonight.

  90. I was wondering if I could use Cream Cheese instead of Sour Cream not sure what to use.