Chicken, sour cream, Parmesan, and buttery crackers baked into a creamy, crunchy southern-style casserole you’ll want again and again.

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I still remember the first time I had Poppy Seed Chicken Casserole. It wasn’t fancy—no linen napkins or anything like that—it was at a church potluck when I was a kid. You know those gatherings where every dish has someone’s name attached? Like, “Oh that’s Miss Linda’s banana pudding” or “Don’t touch Mr. Tom’s chili if you don’t like it spicy.” Well, this casserole was brought in a glass Pyrex with a sticky note that just said “Sharon.” And let me tell you, Sharon became a bit of a legend that day. Creamy, crunchy, salty, and somehow comforting in a way that made me go back for seconds (okay, thirds). Even now, every time I make it, I can picture those long folding tables and the hum of people talking with their mouths full. That’s the heart of this dish—unpretentious, homey, and addictive in the best way.

Why You’ll Love This Poppy Seed Chicken Casserole Recipe?

This isn’t one of those meals where you’re left guessing what the big deal is. It’s simple, but wow, it delivers. The creaminess from the sour cream and soup, that cheesy punch from the Parmesan, the buttery cracker topping that shatters just a little under your fork—it’s like comfort food royalty. And honestly, there’s something nostalgic about recipes like this. They feel like home, even if you didn’t grow up eating them.

Ingredient Notes:

Here’s the rundown, with a little real talk:

• Chicken: Rotisserie chicken is the lazy hero here, but leftover grilled chicken works too. I once made it with Thanksgiving turkey, and guess what? No one noticed.

• Cream of chicken soup: Old-school canned soup at its finest. You could swap with cream of mushroom, but then it wouldn’t really be the Poppy Seed Chicken Casserole, would it?

• Sour cream: Gives you that tangy creaminess. If you’re out, Greek yogurt can step in, but it’s not quite the same.

• Parmesan cheese: Freshly grated is ideal. Skip the green shaker can unless you’re desperate—it changes the whole vibe.

• Poppy seeds: The unsung hero. They don’t add much crunch, but they give this subtle, nutty flavor that’s surprisingly addictive.

• Butter crackers: Ritz is the classic. Saltines? Meh. You want that buttery melt-in-your-mouth topping.

• Butter: Because what southern casserole doesn’t drown itself in butter?

How To Make Poppy Seed Chicken Casserole?

1. Get the oven going. Preheat it to 350°F. Nothing fancy here. Just the classic starting line.

2. Mix the filling. In a big bowl, stir together cream of chicken soup, sour cream, Parmesan, garlic powder, black pepper, and poppy seeds. Fold in your cooked chicken until it’s all coated and looks like something you’d shamelessly eat cold out of the bowl.

3. Cracker topping. Crush the crackers with your hands—don’t bother with a food processor unless you like washing extra dishes. Mix them with melted butter until they look like golden crumbs.

4. Assemble. Spread the creamy chicken mixture into a 9×13 dish. Sprinkle the cracker topping evenly on top. Try not to eat the topping straight out of the bowl (been there).

5. Bake. Slide it into the oven and let it go for about 30 minutes, until it’s bubbly around the edges and golden brown on top.

6. Serve. Traditionally, it’s spooned over rice. But if you’re like me, you’ll sometimes just grab a fork and dig in straight from the pan.

Storage Options:

If you’ve got leftovers (rare, but it happens), they’ll keep in the fridge for 3 days. Reheat in the oven for the best cracker crunch. Freezer-wise? Yep, it works—just assemble everything except the cracker topping, freeze, then add the topping before baking.

Variations and Substitutions:

This casserole has room to play around:

• Swap the chicken for turkey if you’re cleaning out holiday leftovers.

• Try different soups—cream of celery works if you want a lighter flavor.

• Mix in broccoli or spinach if you want a veggie boost. (Your kids might roll their eyes, but hey, at least you tried.)

• Switch the topping—panko breadcrumbs or even crushed potato chips if you’re feeling bold.

What to Serve with Poppy Seed Chicken Casserole?

Since it’s rich, I like to pair it with lighter sides. Steamed green beans, a crisp salad, or roasted asparagus all balance things out. But if you’re in full comfort food mode, rolls, biscuits, or even cornbread on the side make it a true southern spread.

Frequently Asked Questions:

Can I make it ahead of time?
Yep! Assemble it the night before (just hold off on the cracker topping). Add the topping right before baking so it stays crisp.

Do I have to serve it with rice?
Nope! Rice is the tradition, but mashed potatoes or even noodles work just fine.

Can I lighten it up?
You can, but I’ll be honest—it’s not quite the same. Sub Greek yogurt for sour cream, use light soup, and whole-wheat crackers. Still good, just not as indulgent.

And that’s the beauty of this Poppy Seed Chicken Casserole Recipe. It’s messy, it’s simple, and it’s the kind of food that brings people together. So tell me—are you serving it at Sunday dinner, or just making it on a random Tuesday night when you need a hug in a dish?

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Poppy Seed Chicken Casserole Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Creamy chicken, tangy sour cream, Parmesan, and a buttery cracker topping come together in this comforting Southern casserole, perfect for family dinners or gatherings.

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6 Servings

Ingredients

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• 5 cups cooked chicken diced or shredded
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 tablespoon poppy seeds
• 1/2 cup Parmesan cheese freshly grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 cups butter crackers such as Ritz, crushed
• 1/2 cup melted butter
• White rice for serving

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Instructions

 

Preheat the Oven

1. Set the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.

Prepare the Filling

1. In a large bowl, combine the cream of chicken soup, sour cream, Parmesan cheese, garlic powder, black pepper, and poppy seeds. Stir until evenly blended. Add the diced or shredded chicken and fold gently to coat.

Assemble the Casserole

1. Transfer the chicken mixture into the prepared baking dish, spreading it evenly.

Add the Topping

1. In a separate bowl, combine the crushed butter crackers with the melted butter. Mix thoroughly, then sprinkle the cracker mixture evenly over the chicken filling.

Bake

1. Place the dish in the preheated oven and bake, uncovered, for approximately 30 minutes, or until the topping is golden brown and the filling is bubbling.

Serve

1. Remove from the oven, allow to cool slightly, and serve warm over white rice. Enjoy this classic Southern comfort dish.

Notes

To prepare a gluten-free version, substitute the cream of chicken soup with a certified gluten-free alternative and use gluten-free butter crackers in place of Ritz. Ensure all other ingredients, such as Parmesan and spices, are labeled gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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