Description

This classic Poppy Seed Chicken Casserole is a creamy, comforting dish featuring tender shredded chicken coated in a flavorful mixture of cream of chicken soup, sour cream, mayonnaise, and Dijon mustard. Topped with a buttery, crunchy Ritz cracker and poppy seed crust, this casserole bakes to golden perfection in just 45 minutes, making it a perfect family-friendly dinner or potluck favorite.

Ingredients

Scale

Chicken Mixture

4 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon poppy seeds
Salt and pepper to taste

Topping

1 cup crushed Ritz crackers
1/4 cup melted butter

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
Mix the creamy sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and poppy seeds. Stir until the mixture is smooth and well blended.
Add chicken and season: Fold the shredded cooked chicken into the creamy mixture until all pieces are evenly coated. Season with salt and pepper to your taste preference and mix well.
Assemble the casserole: Grease a 9×13-inch casserole dish to prevent sticking. Spread the chicken mixture evenly into the prepared dish to form a smooth layer.
Prepare the topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until all crumbs are coated.
Top the casserole: Sprinkle the buttery cracker mixture evenly over the chicken mixture for a crunchy crust.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping turns golden brown and the casserole is bubbling around the edges.
Serve: Remove from the oven, let it cool slightly, then serve hot. Enjoy the creamy, crunchy goodness of your homemade poppy seed chicken casserole!

Notes

For extra flavor, garnish with chopped fresh parsley before serving.
You can substitute cooked turkey for chicken if preferred.
To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Use gluten-free crackers if a gluten-free version is desired.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.