Poppy Seed Chicken
Tender chicken folded into a creamy sour cream sauce and baked under a buttery Ritz cracker topping. It's a comfort food classic that comes together with just 10 minutes of prep.
Servings: 6 people
Ingredients
- 2 cans cream of chicken soup
- 16 ounces sour cream
- 1 tablespoon poppy seeds
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 3/4 teaspoon garlic powder
- 5 cups cooked chicken chopped into bite-size pieces
- 2 cups crushed Ritz crackers
- 1/2 cup melted butter
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, stir together the cream of chicken soup, sour cream, poppy seeds, Parmesan cheese, black pepper, parsley, and garlic powder until smooth.
- Add the chicken and stir until completely coated in the sauce. Transfer to the prepared baking dish and spread into an even layer.
- In a medium bowl, pour the melted butter over the crushed Ritz crackers and toss with a fork until evenly coated. Sprinkle over the chicken filling.
- Bake uncovered for 35 to 40 minutes, until hot all the way through and bubbling around the edges.
- Let rest 5 minutes before serving.
Notes
- Chicken: Any cooked chicken works. Boil in water or broth for 15 to 20 minutes, bake at 400°F for about 20 minutes to an internal temperature of 165°F, or use a store-bought rotisserie chicken.
- Cracker swaps: Saltines or club crackers are the closest substitute. Crushed cornflakes, panko, or potato chips also work.
- Cheese options: Freshly grated Parmesan melts most smoothly. Swap in pepper jack for a little heat or cheddar for a milder, meltier result.
- Adding vegetables: Stir in about 1 cup of thawed peas or small broccoli florets. Pat them dry first so the sauce doesn't thin out.
- Serving: Delicious over rice or egg noodles, or on its own with a green vegetable alongside.
- Bake uncovered. Covering traps steam and softens the cracker topping.
- Make ahead: Assemble without the topping and refrigerate up to 24 hours. Add the buttered crackers just before baking.
- Freezing: Freeze unbaked and untopped for up to 3 months. Thaw overnight in the fridge, add the topping, and bake with 5 to 10 extra minutes.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
Nutrition
Calories: 728kcal | Carbohydrates: 24g | Protein: 47g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 198mg | Sodium: 1365mg | Potassium: 514mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1261IU | Vitamin C: 1mg | Calcium: 314mg | Iron: 4mg
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