Poppy Seed Chicken

This creamy, crunchy poppy seed chicken casserole is what happens when cozy meets fancy. With its golden-brown buttery cracker topping and velvety sauce, it’s pure magic in a baking dish.

The secret to this crowd-pleasing casserole lies in its perfect contrast of textures – tender chicken nestled in a rich, creamy sauce, crowned with a crispy, buttery cracker crust that’s dotted with tiny poppy seeds. It’s the kind of dish that makes everyone at the table fall silent with that first heavenly bite.

Ingredients

For the Filling:

• 5 cups chicken breasts, cooked and cubed (or shredded)
• 1 cup sour cream
• 2 (10.75 ounce) cans condensed cream of chicken soup

For the Topping:

• 2 cups crushed Ritz crackers (about 1½ rolls)
• ½ cup butter, melted
• 1 Tablespoon poppy seeds

Optional Base:

• 2 cups cooked rice

Equipment:

• 9×13-inch baking dish

Steps

1. Preheat your oven to 350°F (175°C). Position rack in the center for even heating.
2. If using the optional rice base, spread 2 cups of cooked rice evenly in your 9×13-inch baking dish. This creates a filling foundation that soaks up the delicious sauce.
3. Layer the 5 cups of cubed chicken evenly across the baking dish (or over the rice if using). For best results, ensure chicken pieces are roughly the same size for even cooking.
4. In a medium bowl, combine 1 cup sour cream and 2 cans condensed soup until completely smooth. The mixture should be thick but spreadable. Pour evenly over the chicken, making sure to cover all pieces.
5. Create the topping by mixing 2 cups crushed Ritz crackers with ½ cup melted butter until every crumb is coated. This ensures maximum crispiness. Sprinkle evenly over the casserole, then dust with 1 Tablespoon poppy seeds.
6. Bake for 20-30 minutes until bubbling around the edges and the top is golden brown (not dark brown). Let stand for 5 minutes before serving to allow the sauce to thicken slightly.

Smart Swaps

• Replace sour cream with 2% Greek yogurt (1:1 ratio) for extra protein
• Use whole wheat Ritz-style crackers for added fiber
• Try turkey breast instead of chicken for a leaner option

Make It Diabetes-Friendly

• Use reduced-fat Greek yogurt instead of sour cream (saves 4g carbs per serving)
• Replace crackers with 1½ cups crushed pork rinds (reduces carbs by 18g per serving)
• Serve over ½ cup cauliflower rice instead of regular rice (saves 22g carbs per serving)
• Total carb reduction: approximately 44g per serving

Pro Tips

• Pat chicken dry before adding to prevent excess liquid
• Crush crackers in a zip-top bag using a rolling pin for uniform pieces
• Let ingredients come to room temperature for even baking
• For make-ahead prep, assemble everything except the topping and refrigerate for up to 24 hours