Chicken poppy seed casserole is my favorite girl Bri’s favorite thing to eat (right now at least). If I ask her what she wants this is what she usually asks for. I love my first-born lots, so I make this often 🙂
The nice thing about this dish is it really is versatile. You can buy a rotisserie chicken to make it, spend time boiling a whole chicken or just cook a few chicken breast. I have not tried canned chicken, but it may be a possibility.
I love to cook my chicken in a cast iron skillet with a little bit of butter. It just makes the best, most flavorful chicken (in my opinion). So this is how I usually do this .
The best part is how easy it is to put this together and it tastes amazing. Just mix 2 cans of Cream of Chicken Soup, 16 oz sour cream and the chicken in a bowl. Then pour into a buttered casserole dish (I spray it with oil).
Then mix crushed crackers, poppy seeds and melted butter and pour on top. See I told you it was easy!
It kind of reminds me of pot pie without the veggies!
Bake it at 350 degrees for 30 to 40 minutes until it is bubbly and golden brown! And there you have it easy peasy!
My family loves it with rice. I usually serve steamed broccoli (another of Bri’s Favorites <3) and a salad to make a complete meal!
3 to 4 chicken breasts
2 pats of butter
2 cans cream of chicken soup
16 oz sour cream
2 packages of Ritz crackers
1 Tablespoon poppy-seeds
1 stick melted butter
Season chicken with garlic salt. Saute in pan on stove top in 2 pats of butter until done.
In a bowl mix cream of chicken soup, sour cream and cooked chicken
Place mixture in buttered or I spay cooking oil in a 9 X 13 dish.
Crush crackers and then combine with poppy seeds and butter. You can do this in a zip lock bag or a food processor.
Pour cracker mixture on top.
Bake at 350° for 30 to 40 minutes until golden brown.