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Poppy Seed Chicken Casserole Recipe
This creamy
poppy seed chicken casserole
is a remake of a classic Pioneer dish. A rich homemade poppy seed sauce is absorbed by the shredded chicken, topped with crackers for a crunch, and baked to a crispy finish.
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
servings
Author:
Valentina
Ingredients
1
lb
chicken breast, skinless & boneless
8
Tbsp
unsalted butter, divied
2
garlic cloves
minced
3 ½
Tbsp
all-purpose flour
3/4
cup
whole milk
1/2
cup
chicken broth
5
oz
cream cheese
1
cup
shredded cheese, mozzarella or any mixed cheese
1 ½
Tbsp
poppy seeds
¼
tsp
ground paprika
½
tsp
salt
¼
tsp
ground black pepper
1
cup
sour cream
1
sleeve crackers
1/3
cup
grated parmesan cheese
US Customary
-
Metric
Instructions
In a saucepan, submerge the chicken in water and lightly season with salt. Cook for 10-12 minutes, or until chicken is fully cooked.
Remove chicken from water and shred with two forks or a hand mixer.
make roux-
In a medium-sized saucepan, sauté 4 Tbsp butter and garlic. Allow for the garlic to get fragrant, quickly whisk in flour.
Add in the milk, chicken broth, cream cheese, sour cream, cheese, paprika, poppy seed, salt, and pepper.
Allow the sauce to thicken by cooking over medium heat, stirring occasionally.
assemble-
In a 9” x 13” casserole dish, spread the shredded chicken and pour creamy sauce over it.
Top with crushed crackers, and parmesan cheese. Finish off with 4 Tbsp of melted butter.
Bake at 350°F for a total of 20-30 minutes, or until the top is golden and the sauce is bubbling.
Serve, and enjoy friends!
Notes
Refrigerate for 3 days in an airtight container.
Reheat the casserole over low heat in the oven or on the skillet.
Pro tip: use rotisserie chicken for some easy shredded chicken.