Ladybug's Poppy Seed Chicken Casserole

Ladybug's Poppy Seed Chicken Casserole

27
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.
Tips & Tricks
Pantry Raid Chicken Enchilada Casserole

See how to make a quick-and-easy, cheesy Mexican casserole.

Tender Pan-Fried Chicken Breasts

They go from stovetop to oven, and come out super moist and tender.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 27

  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Evie
11/24/2011

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 the chicken instead of cutting it up into chunks, only because I didn't lcare for the chewy texture of the chunks of chicken in the casserole. It only took about 40 minutes to be hot and bubbly in my oven.

Karla Ash Lien
4/27/2012

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.

Sarah Douglas Mason
1/24/2013

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 fantastic and no need to prepare sides!