Poppy Seed Chicken is a casserole made with shredded chicken, poppy seeds, a creamy sauce, and buttery crackers. This simple dish is typically served over rice, but in this version of Chicken Poppy Seed Casserole, the rice is combined with a creamy sauce for a hearty, comforting casserole that the whole family will love.
Love Chicken Casseroles? You will also love Chicken Pot Pie, Creamy Chicken Casserole, and Creamy and Cheesy Chicken and Rice.
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Chicken Poppy Seed Casserole
I will never forget the first time I had Poppy Seed Chicken. A friend brought this classic southern meal over after I had my daughter and my family devoured it.
It was pure comfort food–shredded chicken enveloped in a creamy sauce and topped with buttery Ritz crackers. Served up over fluffy white rice, it was a delicious chicken casserole I would never forget.
I set out to recreate this casserole with a few swaps for a more wholesome casserole. And I have to say I have succeeded in creating a delicious homemade version that not only is lower in fat and calories, it too, tastes like pure comfort.
Ingredients for Poppy Seed Chicken
Classic Poppy Seed Chicken is made with cream of chicken soup, sour cream, LOTS of butter and Ritz crackers and is served over rice. This version starts by making homemade cream of chicken–don’t worry it only takes a takes a few minutes to make and the difference in quality is tremendous! And instead of the plain rice on the side, I chose to mix the rice right into the creamy sauce–that way this casserole is more hearty and the rice has so much more flavor!
To make this casserole you will need:
- Leftover Chicken–Use Rotisserie Chicken, Instant Pot Roasted Chicken, Instant Pot Chicken Breasts, or Oven Roasted Chicken Breasts
- Cooked Rice–Both brown rice or white rice work. In fact, even quinoa works well.
- Homemade Cream of Chicken Soup–which just requires butter, flour, chicken stock, and a few seasonings.
- Butter Crackers–Ritz crackers are standard, but I like to purchase organic butter crackers that are free from hydrogenated oils.
- Poppy Seeds
- Chia Seeds–I mix in chia seeds with the poppy seeds for nutritional benefits, but feel free to use all poppy seeds.
- Sour Cream–or plain Greek yogurt
How to Make Poppy Seed Chicken
Step One: Prepare Homemade Cream of Chicken Soup
- In a large saucepan or dutch oven, melt butter over medium heat.
- Once butter is melted, whisk in flour. Cook for 1 minute to get rid of raw flour taste, while whisking the entire time.
- Whisk in chicken stock, milk salt, pepper, onion powder, garlic, and turmeric (if using).
- Bring to a boil and whisk until just thickened, about 2-5 minutes. Turn off the heat.
Pro Tip: Use an oven safe dish dutch oven to prepare your cream of chicken soup in and you can just pop the dish right into the oven verses using a casserole dish–one less dish to wash!
Step Two: Prepare Poppy Seed Chicken
- Add diced chicken, poppy seeds, chia seeds (if using), sour cream, and rice to the sauce.
- Mix to combine.
- Pour Mixture into greased 2 quart casserole dish (or leave in dutch oven).
Step Three: Prepare Cracker Topping
- In a heavy duty ziploc bag, crush butter crackers.
- Add in melted butter and toss to combine.
- Sprinkle evenly over casserole.
Step Four: Bake Chicken Poppy Seed
- Bake casserole until warm and bubbly and crackers become browned.
- Alternatively, if you are in a hurry, you can broil the casserole to brown the crackers–just watch closely!
More Leftover Rotisserie Chicken Recipes
One Pot Healthy Chicken Poppy Seed Casserole
Ingredients
- 4 tablespoons butter divided
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 1 cup milk
- 1 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon tumeric (adds color and nutrition--you can omit)
- 1 teaspoon onion powder
- 1 cup plain sour cream or plain Greek yogurt
- 1 tablespoon poppy seeds
- 1 tablespoon chia seeds
- 2 cups cooked chicken
- 3 cups cooked rice or quinoa
- 1/2 cup crushed butter crackers
Instructions
- Preheat oven to 375 degrees. Grease a 2 quart casserole dish.
- Over medium heat, melt 2 tablespoons butter and whisk in flour. Cook for 1 minute to get rid of raw flour taste.
- Whisk in milk, chicken stock, salt, pepper, onion powder, garlic, tumeric (if using). Bring to a boil then reduce heat. Simmer until sauce has thickened, about 3 to 5 minutes. Turn off heat.
- Add in cooked chicken, cooked rice, sour cream, chia and poppy seeds and stir to combine. Pour mixture into greased casserole dish (or leave in pan if using an oven safe dutch oven).
- In a ziploc bag, crush up butter crackers. Melt remaining 2 tablespoons of butter and add to cracker crumbs and toss to coat.
- Top rice mixture with cracker mixture.
- Bake for 20-25 minutes or until crackers have browned.
Notes
- Make Poppy Seed Chicken GLUTEN FREE by using 1:1 Gluten-Free Flour Mix and Gluten Free Butter Crackers.
Kristen Chidsey
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At what point are you supposed to add the sour cream?
Hi Ella, it is to be added with the chicken and rice. Sorry for any confusion!
Sounds great, but this is not a one pot recipe. Seems like you used chicken that’s already cooked as well as rice and quinoa that’s already cooked.
Hi Kurt. Sorry you felt led astray by the recipe being labeled “one pot.” I always keep leftover chicken and rice/quinoa in my freezer so it makes this super easy to make.
5 stars
Delicious!!! Made as written and my family and I loved it. Thanks so much for the recipe!
YAY!!! So so glad you enjoyed! Thank you so much for sharing.
Darn did I have difficulty thickening with flour! But we did love the recipe! Yummy! No rice, just red quinoa. Never got thick, stayed more like.a soup.
Thank you so much for this recipe!
Hi Fallynn! I am glad you enjoyed the recipe, but sorry you had issues with the sauce not thickening. Something that may help to thicken the sauce, would be once your butter and flour have cooked for 1 minute together, slowly add in the stock and whisk, adding more as it thickens. You can also increase the butter to 4 tablespoons and the flour to 4 tablespoons as well if you want 🙂
This casserole looks so delicious! I’m definitely trying it this weekend. Thank you for the recipe!
You bet Sean! I hope you enjoy it!