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.
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
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.