Poppy Seed Chicken

Why You’ll Love This Recipe

I love this recipe because it’s simple yet packed with flavor. The sauce is rich and velvety, the cheesy layer adds comfort, and the buttery cracker topping gives it the perfect crunch. I can prepare it in just minutes and let the oven do the rest. It’s versatile too—I like serving it with rice, mashed potatoes, or even a side of vegetables for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup grated cheddar cheese
1 tbsp poppy seeds
1/2 cup butter, melted
1 cup crushed crackers (such as Ritz crackers)
Salt and pepper to taste

Poppy Seed Chicken Directions

  1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

  2. I place the chicken breasts in the dish and season with salt and pepper.

  3. In a bowl, I mix the cream of chicken soup with sour cream until smooth, then spread it evenly over the chicken.

  4. I sprinkle cheddar cheese and poppy seeds over the sauce layer.

  5. In a separate bowl, I combine melted butter with crushed crackers and sprinkle the mixture evenly on top.

  6. I bake the dish for 35–40 minutes, until the chicken is fully cooked and the topping is golden and bubbly.

  7. I let it cool for a few minutes before serving hot.

Servings and Timing

This recipe makes 4 servings. Prep time is 10 minutes, cooking time is 35 minutes, giving a total of 45 minutes.

Variations

Sometimes I swap the chicken breasts for shredded rotisserie chicken to make it even quicker. For a lighter version, I use reduced-fat sour cream and a lighter cream of chicken soup. I also like experimenting with different cheeses—mozzarella or Monterey Jack melt beautifully. If I want extra crunch, I top the dish with panko breadcrumbs mixed with the crackers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through, which keeps the topping crispy. For a faster option, I microwave it in short intervals, though the topping won’t be as crunchy. This dish can also be assembled ahead of time and refrigerated for up to 2 days before baking.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless, skinless thighs for a juicier result.

Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken works great and reduces the baking time.

How do I make the topping extra crispy?

I broil the dish for 2–3 minutes at the end of baking.

Can I make this recipe gluten-free?

Yes, I use gluten-free crackers and soup to keep it gluten-free.

Can I freeze Poppy Seed Chicken?

Yes, I freeze the assembled dish (before baking) and thaw overnight before baking as usual.

What sides go best with this dish?

I like pairing it with rice, mashed potatoes, or steamed green beans.

Can I make this without cheese?

Yes, I sometimes skip the cheese layer, and it’s still delicious.

What if I don’t have sour cream?

I substitute with plain Greek yogurt for a lighter option.

Can I add vegetables to the casserole?

Yes, broccoli or peas mix in well with the sauce for extra nutrition.

How do I know the chicken is cooked through?

I check that it reaches an internal temperature of 165°F (74°C).

Conclusion

Poppy Seed Chicken is one of my go-to comfort food recipes because it’s creamy, cheesy, and crunchy all in one bite. It’s quick to assemble, family-friendly, and versatile enough for weeknights or make-ahead meals. Every time I bake it, it brings warmth and satisfaction to the table.

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