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If you already love poppy seed chicken casserole, mine is the one to try. I add Parmesan to the filling, and I swear that little extra salty, cheesy bite makes all the difference. And don’t even get me started on that buttery Ritz topping!
Come for the Chicken, Stay for the Ritz
- Quick and easy: It’s ready in just 35 minutes with simple ingredients and minimal prep. Just like my funeral potato and chicken casserole.
- Creamy and crunchy: The rich chicken filling and buttery Ritz topping give you the best of both textures.
- Great for busy nights: Rotisserie chicken makes this casserole even faster to throw together.
A Reader’s Review
This is my favorite poppyseed chicken recipe! Others I’ve tried were lackluster. The parmesan cheese makes this recipe stand out. The only changes I make is more poppyseed and less butter. (I use one tablespoon of poppyseed and 1/2 stick butter.)
Poppy Seed Chicken Casserole Ingredients
- Chicken: Cooked shredded chicken breasts make this easy to throw together! Using rotisserie chicken makes it even easier!
- Sour Cream: Greek yogurt works as well! It’s a great, healthier, high protein substitute.
- Cream of Chicken Soup: Cream of mushroom or cream of celery are a tasty option if you don’t have chicken!
Poppy Seed Chicken Casserole Recipe
This poppyseed chicken casserole is the ultimate comfort food. With a creamy filling and buttery cracker topping. For another cozy dinner, try my chicken and stuffing casserole or make crockpot poppy seed chicken instead.
- Prep the Dish: Preheat the oven to 350°F, then spray a 2-quart or 9×9-inch baking dish with nonstick cooking spray.
- Make the Filling: Add the chicken, sour cream, cream of chicken soup, Parmesan cheese, and poppy seeds to a large bowl.
- Spread: Stir until combined. Spread the mixture evenly in the prepared baking dish.
- Top and Bake: Mix the crushed Ritz crackers and melted butter. Sprinkle cracker mixture over the chicken. Bake for 25-30 minutes, until hot and bubbly.
Must Have Tools For This Recipe
- 9×9 Inch Baking Dish: For baking the casserole.
- Mixing Bowls: For making the filling and topping.
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Poppy Seed Chicken Casserole
IngredientsÂ
- 3 cups cooked, shredded chicken
- 1 cup sour cream or Greek yogurt
- 1 (10.75- ounce) can condensed cream of chicken soup
- ½ cup shredded parmesan cheese
- 2 teaspoons poppy seeds
- 2 cups crushed Ritz crackers
- ½ cup melted unsalted butter
InstructionsÂ
- Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart or 9 X 9 X 2-inch baking dish with nonstick cooking spray.
- In a large bowl, add 3 cups cooked, shredded chicken, 1 cup sour cream, 1 (10.75- ounce) can condensed cream of chicken soup, ½ cup shredded parmesan cheese, and 2 teaspoons poppy seeds.
- Mix to combine well, and spread along the bottom of the prepared pan.
- In a medium bowl, add 2 cups crushed Ritz crackers and ½ cup melted unsalted butter . Stir to combine and sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Video
Notes
- Refrigerator: Store cooled leftovers in an airtight container for 3-5 days.
- Freezer: Freeze the unbaked casserole without the Ritz topping for up to 3 months. Thaw overnight in the refrigerator, add the topping, then bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Poppy Seed Chicken Casserole
Serve it over white rice or egg noodles, with a side of roasted broccoli. Here are a few other options.
This is my favorite poppyseed chicken recipe! Others I’ve tried were lackluster. The parmesan cheese makes this recipe stand out. The only changes I make is more poppyseed and less butter. (I use one tablespoon of poppyseed and 1/2 stick butter.)
Can you use cream of mushroom instead of sour cream
You can definitely use cream of mushroom soup instead of sour cream. The flavor will be a bit different but should still be delicious!!
I ordered ur cookbook can’t wait to get
Small changes…used small plain Greek yogurt instead of sour cream and added small green giant riced cauliflower with light sauce.
This recipe is on repeat at my house.
My teenager loves it!!!
Easy and leftovers are divine.
Made this tonight.. all gluten free and super tasty
I’ve been making this dish since a stay w. a great aunt in the gulf of Mississippi (forgot the town’s name).
Anyway, I learned w. chicken breasts left whole, no need to cut up.
Don’t remember adding sour cream. I just made it today w. easy dump into casserole dish. Will do a dollop of sour cream on the side when dished up. It seems like cutting the breasts up will make it too dog’s dinner as an old feller once called mixed up casseroles. Oh yes, I mix the crackers a bit more down into the dish. It would be if you would like it juicy rather than crunchy.
Very tasty, but it was too soupy for my taste. I didn’t serve it over rice and feel it would have been better if I had done that. Would make it again with a bit less butter mixed with the Ritz crackers. Definately needs to be served over rice and a green side like broccoli or green beans would be delicious.
Has anyone ever tried making this with actual Poppyseed dressing? I have a hat I need to use up and want to make this casserole. It’d probably be too thin though
Can I add more cream of chicken or cream of broccoli? I don’t like sour cream or yogurt
Yes, that will work too.
What can I use instead of sour cream or cream cheese in this recipe? Would it change it too much if I left it out?
Would greek yogurt be okay?
Hi. Your recipe for The Very Best Poppy Seed Chicken Casserole calls for 1/2 shredded parmesan cheese.
Is that 1/2 tablespoon, 1/2 cup? 1/2 8 oz bag?
Thank you!
Thank you for letting me know! I just edited the recipe card. It is 1/2 cup of cheese.
Sometimes I put in cheese, sometimes I don’t. I like it both ways. I like to add some poultry seasoning, black pepper, and a couple shakes or so of Mrs. Dash Table Blend. Since I’m cooking for just myself, I vacuum seal and freeze individual servings for later use, keeping out just two servings (one for immediate use, and one for the next day). I microwave the frozen casserole in the freezer bag for 3-4 minutes. It’s fun, watching the bag puff up as the casserole cooks. If the vacuum seal pops, I know to check it to see if it is done cooking. It takes just like fresh-baked.