Poppyseed Chicken Casserole


This meal is not for the faint of heart, no joke. It’s a heart attack in a casserole dish. But it sure is a crowd pleaser, which helps justify the Cream of Chemical and the 300 calories of Ritz topping. At least, that’s my story and I’m stickin’ to it.

Truly, it is yummy, and you can whip it up really fast. I like to put a whole chicken in a crockpot in the morning and then I just take the meat off and chop it and throw it together with the condensed soup, sour cream and poppyseeds and pop it in the oven. The cracker topping gives it a nice savory crunch. It’s great for bringing to a potluck dinner, it will be gone in a snap, I promise you. Serve it with a side of rice and a salad, and you’ve got dinner!

Update June 2014: I avoided making this for a long time because of the condensed soup, but now I do make it on occasion with the Pacific organic cream of chicken soup that comes in a box, free of BPA and other crap. It’s still processed food, but I can justify it on rare occasion. I also have taken to using Glutino crackers for the crumb topping so that it’s gluten-free!

Poppyseed Chicken Casserole
Recipe Type: Main Dish
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 4
  • 3 cups chopped, cooked chicken (I usually throw a whole chicken in the crockpot, brush it with lemon pepper, salt, thyme, paprika, and butter, and cook 4-5 hours on low.)
  • 1 can Cream of Chemical Chicken Soup
  • 8 oz sour cream
  • 1 T poppy seeds
  • 1 roll Ritz crackers
  • 1/2 cup melted butter
  1. Combine first 4 ingredients in a greased 11×7-inch baking dish.
  2. Sprinkle with crushed Ritz crackers. Drizzle with melted butter.
  3. Bake 30 minutes at 350 degrees.
  4. Serve with a side of rice and a veggie.

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18 Responses

  1. I think it would sound really yummy if I wasn’t so full from eating out tonight. I’ll have to try it sometime soon.

  2. Sounds amazing! I need to figure out what to substitute for the cream of chicken soup…I can find dried soups here…

    Approximate number of crackers? We have a really good facsimile to Ritz, but they’re packaged differently…

  3. Someone brought this to me right after I had my second child. I remember standing over the kitchen counter with a fork (after dinner was over and every else had left the kitchen) eating it right out of the pan. My word, I could not believe how good it was!!! I have looked for this recipe for years. I wouldn’t dare cook it for us (since we’re all watching our weight), but it’s a great meal to bring to a new Mom or a sick friend! Very comforting.

  4. Just finished making up a batch – it’s in my fridge, ready for dinner Tuesday night. I cheated and used a store-bought rotisserie chicken. HEE HEE. So easy and the smell of it while I was mixing it up was SCRUMMY. I added a tiny little bit of white wine, cause that’s how I roll. 😉

  5. OK, this is weird. I had dinner at a friend’s house last night, and this is what she served!!!! Then I check on the blogs this morning, and here it is again. Very yummy!

  6. Jo-Lynne, I know you wrote this WAY before your Real Foods life change, but I’ve adapted this recipe to a whole foods style and it still has the same creaminess. Would love to e-mail it to you if you want it! Are you “allowed” to use chicken bouillion? If not, you could sub some homemade stock for a little milk, I think.


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