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+ servings
White Corningware dish filled with buttery cracker-crusted poppyseed chicken casserole on top of a wooden table with a red, white and turquoise potholder underneath

Poppyseed Chicken

Course Dinner
Yield 6 people


For the Cream of Chicken Soup

  • 1 1/4 cups chicken broth
  • 3/4 cup milk
  • 1/3 cup flour
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp parsley
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  • 1 can condensed cream of chicken soup

For the Casserole

  • 4 boneless, skinless chicken breasts, boiled and chopped into roughly 1-inch pieces
  • 1 cup sour cream or plain yogurt
  • 1 tbsp poppy seeds
  • 32 Ritz-style crackers, crushed
  • 1/3 cup butter, melted
  • cooked rice, for serving (optional)


  1. Preheat oven to 350°F.

For the Cream of Chicken Soup

  1. Combine the chicken broth and 1/4 cup of the milk in a small saucepan. Bring to a low boil and then reduce heat to low.

  2. Meanwhile, in a small bowl, whisk the flour, seasonings, and remaining 1/2 cup milk until smooth. Pour the flour mixture into the saucepan with the broth and stir continuously, whisking as the mixture simmers over low heat. Continue to whisk until thick, about 5-10 minutes.

For the Casserole

  1. Combine chicken, soup, sour cream or yogurt and poppy seeds in a 3-quart baking dish. Mix the crackers and melted butter together in a bowl, and sprinkle on top of the chicken.

  2. Bake for 25-30 minutes, until bubbly around the edges. Serve over rice.


Source: Family friend, Jessamyn :)