Poppyseed Chicken Casserole

Poppyseed-Chicken

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
Ingredients
  • 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
Instructions
  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.