Poppy Seed Chicken Casserole (Re-post)

Written by on in Dinner

I’m digging up this lovely recipe from 2012…and from a lot further back in my in-laws’ food history for a re-post. I think this classic midwestern casserole is just perfect for cooler weather and darker days.

This very comforting recipe reminds me of wonderful Sunday lunches and weeknight dinners at my in-laws’ house. In fact, we just recently shared it together before Thanksgiving.

And sure, this recipe has some canned ingredients that I normally wouldn’t keep in my pantry (like condensed soups), but everything in moderation. This casserole has too many good memories and buttery tastes to pass up. It also gives me an excuse to buy Ritz crackers, which are delicious, although it’s hard to admit.

I would suggest just adding a bit of green, like a salad or Brussels sprouts or green beans, with this dish to give your plate some color and call it a meal!

This is a buttery, crispy, ooey-gooey meal that is heaven on some basmati rice and even better as a leftover the next day! And it’s a great one to feed a crowd with a little bit of meat. This meal is all about stretching your ingredients to still make a filling dish.

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Poppy Seed Chicken Casserole

This Midwestern Poppy Seed Chicken Casserole is sure to please you, your family and your budget.

Prep Time
45 minutes
Cook Time
30 minutes
Total Time
75 minutes

Ingredients

  • 1.5-2 lbs. boneless, skinless chicken breast
  • 1 can (10.5 oz.) cream of chicken soup
  • 1 can (10.5 oz.) cream of mushroom soup
  • 4 oz. cream cheese
  • t tube Ritz crackers (about 35 crackers), crushed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tbs. poppy seeds

Instructions

  1. Heat oven to 350 degrees F. In a large pot, boil/simmer the chicken with several cups of water and some onion, carrot, garlic and herbs (optional) for flavor. When cooked through, let cool and cut into bite-sized chunks. Layer the chicken in the bottom of a 9x13 or other casserole dish. I

  2. In a saucepan on medium heat, mix soups and cream cheese together until combined and warmed. Pour soup mixture over chicken pieces.

  3. Sprinkle crumbled crackers evenly over the top of the soup mixture. Then, pour melted butter over the top and sprinkle evenly with poppy seeds.

  4. Bake uncovered for 30 minutes, until bubbling at the sides. Serve with rice.

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