Poppy Seed Chicken Casserole
Quick and easy, this tasty dish is great for busy evenings.
Adapted from Yellow Bliss Road
Quick and easy, this tasty dish is great for busy evenings.
Adapted from Yellow Bliss Road
- 2 cans cream of chicken soup (10.75 oz)
- 16 ounces sour cream
- 1 tablespoon poppy seeds
- 3/4 cups Parmesan cheese, grated
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried parsley
- 3/4 teaspoons garlic powder
- 5 cups cooked chicken, cut into bite-sized pieces
- 2 cups Ritz crackers, crushed
- 1/2 cup butter, melted
Preheat oven to 350 F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
In a large bowl combine soup, sour cream, poppy seeds, cheese, pepper, parsley, and garlic powder and mix well. Add chicken and stir until completely coated in sauce. Pour mixture into casserole dish and spread evenly.
In a medium bowl add crushed crackers and melted butter, stirring with a fork until well combined. Spread the mixture evenly over the top of the chicken.
Bake uncovered for 35-40 minutes or until cooked through and the edges are bubbly. Serve immediately.
Servings 8
- Amount Per Serving
- Calories 589kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 21g105%
- Cholesterol 145mg49%
- Sodium 910mg38%
- Potassium 301mg9%
- Total Carbohydrate 20g7%
- Sugars 2g
- Protein 38g76%
- Calcium 23 mg
- Iron 14 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Serving suggestions:
- Serve over rice, pasta, or mashed potatoes (the recipe photo shows it served over bowtie pasta)
- Add a vegetable side or a salad to complete the meal
- This recipe can be prepared in advance and frozen for up to 1 month. Allow to thaw in the refrigerator overnight before cooking.