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Poppy seed chicken

Poppy Seed Chicken

A chicken casserole with a rich and creamy sauce and crispy buttery topping!
Course dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 45 minutes
Servings 8
Author Coco and Ash


  • 2 pounds chicken breast (about 3-4 breasts cut into bite sized pieces)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil (or cooking oil of your preference)
  • 2 cans of cream of chicken soup (10.5 ounces each)
  • 16 ounces sour cream
  • 2 and ½ cups crushed ritz crackers (about 2 full sleeves)
  • 6 tablespoons melted butter
  • 1 teaspoon poppy seeds (plus more for sprinkling on top)


  • Preheat your oven to 350 degrees and spray a 9x9 square baking dish with non-stick spray.
  • Mix together the salt, pepper, garlic powder, and onion powder. Cut your chicken into bit size pieces and sprinkle with the seasoning.
  • Heat a large sauté pan over medium heat and cook your chicken until slightly browned and just cooked throughout. Make sure not to over cook since it's going back in the oven. 
  • Add your chicken to the baking dish.
  • In a large bowl, mix together your sour cream and **cream of chicken soup, and 1 teaspoon of poppy seeds. Once combined, spread this on top of the chicken.
  • Add your butter to a microwave safe bowl and melt in the microwave.
  • Crush the ritz crackers, I like to just crush them in their original sleeve but you could also add them to a large zip-top bag to crush.
    Once crushed, add them to the melted butter and toss to coat.
  • Spread the ritz crackers over the top of the cream mixture then sprinkle the top of the dish with a bit more poppy seeds.
  • Place in the oven for 25 minutes (uncovered) until the top gets a little browned. You may want to set your baking dish on top of a sheet tray in case you have any liquid that bubbles over.
  • After cooking, let it cool for about 15 minutes before serving. ENJOY!! 


**I have made this dish with low fat sour cream and it's still great. However, I would NOT make it with low fat or "heart healthy" cream of chicken soup. It makes the casserole watery and have less flavor. 
***Also I know this is called "poppy seed" chicken but I've also make it quite often without the poppy seeds because I didn't have any on hand. It's still amazing!