What Makes This Recipe So Good
It’s so easy to make! Mix all ingredients, sprinkle with crushed crackers and let your oven do all the hard work.It’s incredibly rich and creamy. This poppy seed chicken recipe is loaded with sharp parmesan cheese and tangy sour cream. Then, it’s topped off with crackers for a pleasant crunch!It’s perfect for a crowd! Bring this tasty casserole to your next potluck. Or, make it at the start of your week and enjoy poppy seed chicken leftovers all week long – YUM!
Key Ingredients
Cooked Chicken Breast – Either buy pre-cooked chicken breast from the store, or make it yourself. I boiled mine in an inch of water over medium heat for 12 minutes. Then I removed it from the water, let it cool, and shredded it with two forks. Condensed Cream of Chicken Soup – A single can of condensed soup does SO much for this poppy seed chicken recipe. It brings everything together with its creamy texture. The soup also contributes a ton of flavor, leaving little work for you – love that! Butter Crackers – I’m a firm believer that texture is just as important as flavor when it comes to cooking. The butter crackers are what bring this dish together. Crush them, mix with melted butter, and sprinkle on top for a very important crunch.
Chef’s Tips
If you really LOVE cheese (who doesn’t?), sprinkle some extra shredded parmesan on top. In addition to the crackers, a touch more cheese will take this cozy poppy seed chicken to the next level.Add less or more poppy seeds to your preference. I’m personally a big poppy seed fan and sprinkle a teaspoon or two extra over my finished dish.You can prep this ahead of time and freeze it for up to three months. If freezing, assemble everything except for the cracker topping. When it’s time to bake, remove the poppy seed chicken casserole from the freezer, thaw it in the fridge overnight, add crushed crackers, and bake as directed.
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