Poppyseed Chicken Casserole Recipe

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Poppyseed Chicken Casserole

Jessica Collins


What can I say? This is one of my comfort-meals, as well as my childrens. I have NEVER made this for anyone who didnt absolutely love it, so I am certain you will too. If you are not a picky eater, try adding about a cup to a cup and a half of frozen mixed vegetables. Enjoy!

★★★★★ 1 vote
15 Min
30 Min


boneless, skinless chicken breast (cooked and shredded)
16 oz
sour cream
1 can(s)
family size, cream of chicken soup
snack crackers, crushed
poppy seeds (amount is to your desire)
1/2 c
melted butter


1Boil and shred chicken. Set aside.
2Preheat oven to 350 degrees.
3Stir together cream of chicken soup and sour cream in large bowl. Add chicken. Mix well.
4Spread in 13x9-inch pyrex. Top with crushed snack crackers, poppy seeds, and melted butter.
5Bake for 30-35 minutes or until sides are bubbly.
6Try adding 1-2 c. minute rice, it does make a difference, and is delicious.
I serve this with yeast rolls, greens and corn on the cob. It is a major hit with my family. Enjoy, and God bless!

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tags: Quick & Easy, For Kids