Poppy Seed Chicken
This Poppy Seed Chicken casserole combines tender shredded chicken in a creamy poppy seed sauce, topped with buttery Ritz crackers, and baked until golden.
Servings: 6 servings
Ingredients
- 1 pound cooked shredded chicken, about 3 cups
- 1 cup sour cream
- 2 cups cream of chicken soup
- ½ cup grated Parmesan cheese
- 1½ tablespoons poppy seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 sleeve Ritz crackers, about 1 cup crushed crackers
- ½ cup butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch casserole dish. Set aside.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, Parmesan cheese, poppy seeds, onion powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Place the shredded chicken in the casserole dish and spread it out evenly over the entire bottom surface, then pour the prepared sauce over it and spread it out.
- In a separate bowl or a food processor, crush the Ritz crackers to make about 1 cup of crumbs.
- Pour the melted butter over the crushed Ritz crackers and toss until the crumbs are well coated and combined.
- Sprinkle the buttered cracker crumbs over the chicken mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
- Remove from the oven and let it rest for 5 minutes before serving.