Chicken Poppyseed Casserole

A plate of creamy noodle casserole topped with crushed crackers sits in front of a casserole dish on a black-and-white checkered towel. The plate has a decorative rim with text.

Chicken poppyseed casserole is a creamy baked casserole made with cooked chicken, condensed cream of chicken soup, sour cream, and poppy seeds, topped with buttery crushed crackers. It bakes in a 9x13 dish until bubbly with a crisp golden topping and tender chicken throughout. This easy family dinner is filling, simple to assemble, and designed for reliable weeknight prep.

Course Dinner

Cuisine American

Keyword baked, comfort food, creamy

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 489

Author Gina Dickson

Ingredients

5 chicken breasts cut into strips - You need enough to cover the bottom of your baking dish without stacking on top of each other.
1 cup sour cream
2 cans condensed cream of chicken soup you need two 10.75 ounce size cans
2 cups butter crackers crushed , about 1 1/2 rolls of crackers - I use store brand. You could also use Ritz crackers if you prefer.
1/2 cup butter melted
1 tablespoon poppy seeds

Serve Over

8 ounces egg noodles
4 tablespoons butter

Instructions

Prep the Oven and Dish

Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a 9 x 13 inch casserole dish.

Assemble the Base

Spread the chicken evenly in the casserole dish.
5 chicken breasts

Make the Sauce

In a mixing bowl, stir together the condensed cream of chicken soup and sour cream until smooth.
2 cans condensed cream of chicken soup, 1 cup sour cream
Pour the sauce evenly over the chicken.

Add the Topping and bake

In a separate bowl, mix the crushed crackers and poppy seeds with the melted butter. Stir until well coated.
2 cups butter crackers, 1/2 cup butter, 1 tablespoon poppy seeds
Sprinkle the cracker mixture evenly over the casserole.
Cover with aluminum foil and bake for 40 minutes.
Remove the foil and continue to bake until the chicken is very tender and the topping is golden brown and the sauce is bubbly. This usually takes about 15 minutes.

Cook the Noodles

Cook the noodles, and drain them.
8 ounces egg noodles
Place the noodles in a large bowl and toss with melted butter.
4 tablespoons butter

Serve

Serve the poppy seed chicken over the butter noodles.

Notes

Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: To freeze, assemble by adding the sauce. Store the cracker topping separately. Freeze tightly covered for up to 3 months. Thaw overnight in the refrigerator, add topping, and bake as directed, adding about 10 extra minutes if needed.
Reheating: Reheat covered in a 350-degree oven until warmed through. For individual portions, microwave until hot. If reheating a full dish, uncover for the last few minutes to help the topping crisp back up.

Nutrition