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Poppy seed chicken casserole in a disposable aluminum pan topped with crushed Ritz crackers and shredded cheddar cheese
Stephanie Longstreth

Poppy Seed Chicken Casserole

Poppy seed chicken is a creamy, cheesy, crowd-pleasing casserole that never comes home from a potluck. Seven ingredients, one pan, zero leftovers — and it's my most-requested recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Main Course
Cuisine: American, Southern
Ingredients Method Video Notes

Ingredients
  

  • 4 –5 chicken breasts cooked and shredded or cubed (or 1 whole rotisserie chicken)
  • 1 can condensed cream of chicken soup
  • 1 can condensed cream of celery soup
  • 1 cup sour cream
  • 1 –2 tablespoons poppy seeds
  • Salt pepper, and garlic powder to taste
  • 1½ cups shredded cheddar cheese
  • 1 –2 sleeves round butter crackers such as Ritz, crushed

Method
 

  1. Preheat oven to 375°F.
  2. Cook and shred or cube the chicken breasts. Alternatively, shred a whole rotisserie chicken.
  3. Place the chicken in a 9x13 baking dish or disposable aluminum pan and spread evenly.
  4. Add both cans of soup and the sour cream directly to the pan. Mix together with the chicken until well combined.
  5. Sprinkle poppy seeds generously over the mixture and season with salt, pepper, and garlic powder. Stir to incorporate.
  6. Spread the mixture evenly in the pan.
  7. Layer the shredded cheddar cheese evenly over the top.
  8. Crush the butter crackers and spread them in an even layer over the cheese.
  9. Cover tightly with aluminum foil.
  10. Bake at 375°F for 45 minutes.
  11. Note: If baking alongside another casserole at 350°F, bake uncovered for 1 hour.
  12. Serve hot straight from the pan.

Video

Notes

Rotisserie chicken is a great shortcut — just shred the whole bird and you're ready to go. In a pinch, canned chicken works too — just use enough to fill a 9x13 pan well.
You can swap the cream of celery for any cream soup you prefer — cream of mushroom works great too.
Making this for a potluck or a meal train? Use a disposable aluminum pan so you don't have to worry about getting your dish back.
This casserole reheats beautifully the next day — if there's any left, which in Stephanie's experience there never is.