Poppy Seed Chicken casserole is oh so delicioso! Seriously, it was a hit with the family. It isn’t as hard as you think to whip up a tasty dish in 30-40 minutes.
If you’re looking for Southern comfort food, look no further! This won’t be on your keto diet or whole 30 challenge but it’s well worth the calories every once in a while. I served up this creamy casserole as my main dish with mashed potatoes and gravy on the side. You could also do some sort of veggie concoction as well to balance the creamy goodness.
Yes, below you will see 1 stick of butter as an ingredient *gasp*. It wouldn’t hurt to use less than that if this is a deal breaker for you. Don’t you worry, I’ll be on the lookout for healthy, but tasty recipe items to share in the future.
Ingredients: 6 Servings
- 4 skinless, boneless chicken breasts or 2 cans (12.5 oz) of chicken.
- 1 stick butter, melted
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 8 ounces sour cream or cream cheese
- 1 can condensed cream of chicken soup
- ½ bag of shredded cheddar cheese (optional)
- Teaspoon of poppyseeds
Directions:
- Broil chicken in the oven for 5 minutes on both sides using a broiler pan. Chop up the chicken into small pieces.
- Preheat an oven to 350 degrees F (175 degrees C). Combine the chicken, cream of chicken, sour cream, and poppy seeds in a 9×9-inch baking dish.
- In a separate saucepan, combine butter and crushed Ritz crackers.
- Top with buttery crushed crackers (add cheddar cheese-optional)
- Bake for 20-25 min on 350 degrees F
- Enjoy!
Stay hopeful!
Have you made poppy seed chicken before; how did it turn out?