Chicken Poppyseed
This Chicken Poppyseed bake is creamy, rich, and cozy - everything a casserole should be. It’s the dish to make when the rain won’t stop or life gets wild, or you need a gentle push into nostalgia for an evening. What makes it so easy: Use fully-cooked, leftover or rotisserie chicken for a quick weeknight dinner that delights.
Equipment
- Medium size mixing bowl
- Measuring cups and spoons
- Wooden spoon or Spatula
- 9x13 baking dish
- Skillet or sauce pan for melting butter, cracker crumb mixture
Ingredients
- 2 cans Condensed cream of chicken soup 2x10.5oz cans
- 8 ounces Sour cream full-fat
- 2 tablespoons Better Than Bouillon chicken variety
- 4 tablespoons Whole milk
- 4-5 cups Chicken breasts and/or thighs (fully cooked!!) cut into cubes or shredded
- 2 1/2 cups Ritz crackers, crushed into crumbs
- 8 tablespoons Butter unsalted
- 2 tablespoons Poppy Seeds optional
Instructions
- Preheat the oven to 350F.
- Pour the condensed chicken soup, sour cream, bouillon, and milk into a medium bowl and stir until well combined. Add any optional ingredients, such as shredded cheese or green chilies as well (see notes).
- Spoon a thin layer of the chicken soup-sour cream mixture evenly on the bottom of a 9x13 baking dish. Place the fully cooked chicken, cubed or shredded, on top of the soup layer. Then, pour the remaining mixture over the chicken.
- Crush the Ritz crackers into small pieces or crumbs, but not too fine. Melt the butter in a saucepan over medium heat and add the cracker crumbs, stirring to combine. Allow the crackers to brown ever-so-slightly, then remove from the heat. Crumble the crackers over the top
- Bake for 30-40 minutes at 350F until the top is golden brown and the sauce is bubbly around the edges.
Notes
Optional additions for the soup/sour cream mixture include:
- Freshly cracked black pepper
- 1 small can of green chilis
- 2 teaspoons Cholula or Tapatio
- 1/2 cup cheddar cheese