Poppy Seed Chicken Casserole Recipe
This rich and creamy chicken casserole topped with buttery crackers is the ultimate comfort food.
Ingredients
- 5 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 cup good mayonnaise Hellman’s or Dukes
- 1 10.5 ounce can cream of chicken soup
- 16 ounces of sour cream
- 1 ½ sleeves crushed buttery crackers, about 2 cups Ritz crackers are best
- 1 ½ sticks butter 1 ½ cups, melted
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 425°F. Place chicken breasts on a baking dish lined with lightly greased aluminum foil. Drizzle olive oil over the chicken and season with salt and pepper. Turn the breasts over and repeat. Place them in the oven for about 35 minutes, or until they are cooked through and reach 165°F. Remove from the oven and shred the chicken using two forks and set aside. Lower the heat to 350°F.
- In a large bowl, mix mayonnaise, soup, and sour cream. Add the chicken to the mixture and gently stir until combined. Spoon mixture into a 9 x 13-inch casserole dish.
- In another bowl, add the crushed crackers and melted butter and toss until all the crackers are coated with butter. Top the chicken mixture with the crackers and sprinkle the poppy seeds over the top of the crackers.
- Place the casserole in a 350° oven and bake for 25 to 30 minutes, or until warmed through and bubbly. Serve hot over rice. Serves 10-12 people.
Notes
Stacy Lyn’s Note: If you’re in a time crunch, use a store-bought rotisserie chicken. Less stress for the cook wins every time in my book!
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