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Poppy Seed Chicken

Poppy Seed Chicken

The ultimate comfort food, Poppy Seed Chicken is creamy, crunchy, and oh-so-satisfying. It’s an easy weeknight dinner that brings together tender chicken, savory cream sauce, and a buttery Ritz cracker topping. Make this delicious casserole tonight!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups chicken breast cooked and cubed
  • 1 cup sour cream
  • 2 cans condensed cream of chicken soup 10.5 oz each
  • 2 cups crushed Ritz crackers about 1 1/2 rolls of crackers
  • ½ cup melted butter
  • 1 tablespoon poppy seeds
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon celery salt
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • ¼ teaspoon pepper

Equipment

  • 9×13 casserole dish
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Can opener
  • Sharp knife
  • Cutting Board
  • Nonstick spray

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch casserole dish with non-stick spray and set aside.
  2. Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in prepared casserole dish.
  3. In a bowl stir together 2 cans of condensed soup and sour cream. Add the Worcestershire sauce, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour sauce 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 at 350 degrees Fahrenheit, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice or egg noodles.

Notes

  • Fridge: Store leftover poppy seed chicken in an airtight container for 3-4 days.
  • Freezer: Simply cover tightly with foil and place in the freezer for up to three months. When you are ready to use it, remove from freezer and place in fridge to thaw the day before using. Bake according to directions. It may take 10-15 minutes extra time because it is starting from cold.
  • Reheating: The easiest way to reheat a smaller portion is to put it on a microwave safe plate and reheat it in the microwave. Start with one minute then stir to distribute the heat. Continue to microwave in 30 second increments until heated through.
  • Large Portions: If you have a large amount to reheat, preheat the oven to 350 degrees Fahrenheit and warm in an oven safe pan for 20 minutes or until heated through. Cover it with foil to keep the moisture in.