Poppy Seed Chicken Casserole
This Poppy Seed Chicken Casserole has a creamy poppy seed sauce filled with shredded chicken and topped with a rich buttery cracker crumb crust.
Servings: 6 servings
Ingredients
Casserole Ingredients:
- 1 - 1 ½ pounds cooked chicken diced or shredded
- 18 oz sour cream
- 1 can condensed cream of chicken soup 10.5 oz.
- 2 teaspoons poppy seeds
- 1 sleeve buttery round crackers crushed
- ½ cup Challenge butter, melted 1 stick
For serving:
- Rice or cooked pasta for serving
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x9-inch baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the chicken, sour cream, soup, and poppy seeds until well mixed. Transfer the chicken mixture to the prepared baking pan.
- In a medium bowl, combine the crushed crackers with the melted butter, mixing well. Sprinkle the crackers over the top of the chicken mixture.
- Bake 25-30 minutes or until the casserole is heated through and bubbly.
- If desired, serve over cooked rice or pasta. Garnish with parsley.
Notes
- I love using leftover chicken or a store-bought rotisserie chicken for this recipe. In case you need to cook the chicken yourself, feel free to use whatever you have on hand. I usually poach chicken breasts and allow them to cool so it’s easy to shred them.
Nutrition
Calories: 545kcal | Carbohydrates: 8g | Protein: 32g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 592mg | Potassium: 403mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
