Ladybug's Poppy Seed Chicken Casserole

Ladybug's Poppy Seed Chicken Casserole

29
Ladybug 2

"I love this recipe. I got this from a friend who made it when my mom was sick. She made a double recipe and froze half of it. It was even better after it had been frozen."

Ingredients

1 h 15 m {{adjustedServings}} servings 588 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 45.7 g
  • 70%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
  3. Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

Footnotes

  • Cook's Notes:
  • To freeze, prepare as above. Let cool then, wrap pan with foil and freeze.
  • To cook after freezing, let thaw in fridge overnight and cook for 1 hour at 350 degrees F. If not thawed, cook until warmed through.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

29
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My husband and I really liked this. The crumb mixture added a really nice touch. I didn't have poppy seeds and can't get them where I live, so I used sesame seeds instead. Next time I will shred...

Delicious! I made this with light sour cream and light cream of chicken soup and you couldn't even tell! Our family devoured this--definitely will make again and again.

I've tried this several times by the recipe and it's always great. This time, I cut the recipe in half, added 2/3 cup of cooked rice and chopped up a small box of frozen broccoli. It was fantast...