Poppy Seed Poultry Casserole

Poppy Seed Poultry Casserole

70 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Dierdre Dee
Recipe by  Dierdre Dee

“A good way to use leftover chicken or turkey.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Combine water and rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, mix the soup, sour cream, poppy seeds, and dill. Stir in the chicken and cooked rice. Spread the mixture into the prepared baking dish. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole.
  4. Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.

Share It

Reviews (70)

Rate This Recipe


I had to make a couple of changes, and I'm glad I did, or this dish would be very bland. First, I boiled the chicken for about 15 minutes, the cut it into huge chunks and threw it into a hand blender. It made it into small shreds, but a nice uniform size, and took a lot less time than hand shredding the chicken - I'm not a fan of chunks. At the same time I put basmati rice into a rice cooker so both the chicken and rice were done at the same time. Then I used half a can of cream of chicken and half a can of cream of mushrooms, added a cup of mushrooms and a cup of chopped celery (which i sauteed while the rice and chicken were cooking) an extra 2 tablespoons of dill (I love the stuff) and 2 tablespoons of minced garlic. Also, this recipe needs about 1/2 cup of milk and some major salt and peppering. This recipe is really growing on me. The more I eat it the more I really like it. Even though the Ritz crackers heat up mushy in the microwave, it adds so much flavor I'm contemplating adding more. Plus I ate this at my desk today, and someone followed me back to my desk, by the SMELL!!!! Good stuff, thanks. Great make ahead and freeze or save for the rest of the week-type meal.

Kitty Stockton

Kitty Stockton

This was really really good. I've never cooked with poppy seeds and only ever used dill of dip -- thanks for opening my eyes!!! I did use 1 soup can full of milk on the suggestion of other's reviews as well as about 1/2c chopped onion. Oh! and the topping I used garlic butter flavored Ritz crackers and my hubby who IS NOT a casserole type of guy loved it and actually ASKED for the leftovers the next day. This reheated wonderfully!!! Thanks so much so sharing!!!



We just had this recipe last night, we loved it! It was great comfort food. I did add 1/2 cup milk like some of the other reviewers did, and more dill. But I added a tbs of lemon juice to bring out the flavor more. It was a hit!

More Reviews

Similar Recipes

Poppy Seed Chicken II

Poppy Seed Chicken II

Poppy Seed Chicken

Poppy Seed Chicken

Almond Chicken Casserole II

Almond Chicken Casserole II

Almond Chicken Casserole I

Almond Chicken Casserole I

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Betsy's Poppy Seed Chicken

Betsy's Poppy Seed Chicken


Amount Per Serving (8 total)

  • Calories
  • 467 cal
  • 23%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 503 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Poppy Seed Chicken Casserole


next recipe:

Almond Chicken Casserole II