Poppy Seed Chicken Casserole
Cooked chicken, cream of chicken soup, and sour cream make a thick, creamy filling with distinct pieces of chicken. A topping of coarse buttery cracker crumbs, poppy seeds, and sliced almonds bakes golden while the filling heats through.
The almonds are part of this version’s topping, though they are not in every poppy seed chicken casserole. Spoon the finished casserole onto plates rather than cutting it into squares. Rice or a green vegetable can be served alongside, but neither goes into the baking dish.
Ingredients for Poppy Seed Chicken Casserole
- 4 cups cooked chicken, shredded or cut into bite-size pieces (600g); rotisserie or leftover chicken works well
- 1 can (10.5 ounces) condensed cream of chicken soup (300g)
- 1 cup sour cream (240g)
- 1/4 teaspoon ground black pepper
- 1 1/2 cups loosely crushed buttery round crackers (45g)
- 4 tablespoons unsalted butter, melted (55g)
- 1 tablespoon poppy seeds (10g)
- 1/3 cup sliced almonds (30g)
How to Bake Poppy Seed Chicken Casserole
- Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Make sure the chicken is fully cooked and drain away any excess liquid.
- Mix the filling: Stir the chicken, condensed soup, sour cream, and pepper together until the chicken is evenly coated. Spread the thick mixture in the prepared dish. Do not add extra liquid.
- Add the topping: Crush the crackers into coarse crumbs. Toss them with the melted butter, poppy seeds, and sliced almonds, then scatter the mixture over the filling without pressing it down.
- Bake: Bake uncovered for about 25–30 minutes, checking at 25 minutes. The filling should bubble around the edges, the center should be hot, and the crumbs should be golden in spots. If the topping browns before the filling is hot, loosely tent the dish with foil and continue baking.
- Rest and serve: Let the casserole rest uncovered for 10 minutes so the filling settles without trapping steam against the topping. Spoon onto plates, keeping the creamy chicken and topping together.
How to Keep the Cracker Topping Crisp
For make-ahead assembly, cover and refrigerate the filling for up to one day, but keep the topping separate. Add the buttered cracker, poppy-seed, and almond mixture just before baking. Crumbs left on the moist filling during refrigeration will soften.
If the Topping Browns Before the Filling Is Hot
A casserole baked straight from the refrigerator, or one made in a deeper dish, may need more than 25–30 minutes. Once the crumbs and almonds are golden, tent the dish loosely with foil and continue baking in 5–10 minute increments until the filling bubbles around the edges and the center is hot.
Ingredient Swaps and Serving Ideas
Condensed cream of mushroom soup can replace the cream of chicken soup. Plain Greek yogurt can replace the sour cream, though the filling will be tangier and less rich. Keep the buttery crackers, poppy seeds, and sliced almonds for this version’s topping.
Serve the casserole over or alongside cooked rice, or pair it with a green salad or simple green vegetable. For another creamy chicken bake with a cracker topping, see Million Dollar Chicken Casserole.
Make-Ahead, Storage, and Reheating
Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave in short intervals until hot; the topping may soften. For a crisper surface, reheat covered in a 300°F (150°C) to 325°F (165°C) oven until hot, then uncover briefly. A few fresh crushed crackers can replace some of the lost crunch.
For freezing, leave the topping off the assembled filling. Thaw the filling overnight in the refrigerator, add the topping, and bake until hot and bubbly. Two to three months is a general freezer-quality guide, not a guarantee.
Nutrition
Approximate nutrition per serving, based on 8 servings: 320 calories, 26g protein, 20g fat, and 8g carbohydrates. Per 100g: about 200 calories, 16g protein, 12g fat, and 5g carbohydrates. Values vary with the chicken, soup, sour cream, and crackers used.
Equipment
- 9-by-13-inch baking dish
- Mixing bowl
Ingredients
For the filling
- 4 cups cooked chicken, shredded or cut into bite-size pieces (600 g)
- 1 can (10.5 ounces) condensed cream of chicken soup (300 g)
- 1 cup sour cream (240 g)
- 1/4 teaspoon ground black pepper
For the topping
- 1 1/2 cups loosely crushed buttery round crackers (45 g)
- 4 tablespoons unsalted butter, melted (55 g)
- 1 tablespoon poppy seeds (10 g)
- 1/3 cup sliced almonds (30 g)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- Make sure the chicken is fully cooked and drain away any excess liquid.
- Stir the chicken, condensed soup, sour cream, and pepper together until the chicken is evenly coated.
- Spread the filling in the prepared baking dish without adding extra liquid.
- Toss the coarse cracker crumbs with the melted butter, poppy seeds, and sliced almonds.
- Scatter the topping over the filling without pressing it down.
- Bake uncovered for 25–30 minutes, checking at 25 minutes. Bake until the filling bubbles around the edges, the center is hot, and the crumbs are golden in spots.
- If the topping browns before the filling is hot, loosely tent the dish with foil and continue baking in 5–10 minute increments.
- Rest the casserole uncovered for 10 minutes, then spoon onto plates.
Tips
- Keep the cracker topping separate if assembling the filling ahead; add it just before baking.
- Drain excess liquid from the cooked chicken and do not add extra liquid to the filling.
- Tent the casserole loosely with foil if the topping browns before the center is hot.
- Serve by spooning the casserole onto plates rather than cutting it into squares.
Variations
- Cream of Mushroom Version: Replace the condensed cream of chicken soup with condensed cream of mushroom soup.
- Greek Yogurt Version: Replace the sour cream with plain Greek yogurt for a tangier, less rich filling.