Poppy Seed Chicken Casserole

This creamy poppy seed chicken casserole is a Southern family classic made with tender shredded chicken, sour cream, and a buttery Ritz cracker topping. It’s quick, beginner-friendly, and perfect for potlucks, weeknight dinners, or comforting leftovers. Baked until golden and bubbly, it delivers flavor and nostalgia in every bite.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: Servings

Calories: 430kcal

Author: Chloe White

Cost: $10

Equipment

1 9x13 baking dish Lightly greased
1 Large mixing bowl For combining ingredients
1 Medium bowl For topping mixture

Ingredients

3 cups Cooked chicken Shredded rotisserie works well
1 cup Sour cream Full fat preferred
1 can Cream of chicken soup 10.5 oz condensed
1 tbsp Poppy seeds
1 sleeve Ritz crackers Crushed about 30 crackers
5 tbsp Butter Melted

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Mix the filling: In a large bowl, combine the sour cream, cream of chicken soup, and poppy seeds. Stir until smooth.
Add chicken: Fold in the shredded chicken until evenly coated.
Transfer to dish: Spread the chicken mixture evenly into the prepared baking dish.
Prepare the topping: In a separate bowl, mix the crushed Ritz crackers with the melted butter.
Top the casserole: Sprinkle the cracker mixture evenly over the top.
Bake: Bake uncovered for 30–35 minutes, or until hot and golden brown.
Rest: Let the casserole rest for 5 minutes before serving.

Notes

This casserole is freezer-friendly. Assemble and freeze before baking.

For added flavor, mix in 1 cup shredded cheddar cheese or sautéed mushrooms.

Make it gluten-free by using GF crackers and soup.

Great served with green beans, a fresh salad, or over rice.

Nutrition