This Creamy Chicken Casserole blends shredded or chopped chicken with a rich, creamy sauce, poppy seeds, and a crisp buttery Ritz cracker topping. It’s a simple, comforting dinner that comes together in about 30 minutes—perfect for busy weeknights.
Poppy seed chicken casseroles with Ritz crackers are classic Southern comfort food. The combination of creamy soup, tangy sour cream, and a crunchy cracker topping creates a warm, satisfying dish the whole family will enjoy.
Why this recipe works
Quick and easy: Use shredded rotisserie chicken, combine the creamy soup mixture, top with crushed Ritz crackers, and bake—dinner in about 30 minutes.
Family-friendly: Mild, familiar flavors make this casserole a hit with kids and adults alike. It’s also special enough for holiday gatherings.
Comforting: The creamy filling and buttery, crunchy topping create a comforting contrast of textures and flavors.
Why we love it
Combining cream of mushroom and cream of celery soups with sour cream yields a rich, silky base that’s delicious on its own or served over rice or pasta. It’s a hands-off, crowd-pleasing meal that reheats well.
Ingredients
Please scroll to the recipe card for a printable version.
Rotisserie chicken: A whole rotisserie chicken adds great flavor and convenience. Alternatively, use 2–2½ lbs cooked, shredded chicken breasts or thighs.
Cream of mushroom soup: Adds depth and earthiness.
Cream of celery soup: Use cream of chicken if preferred.
Sour cream: Makes the filling tangy and creamy; plain Greek yogurt can be substituted.
Minced garlic: Jarred minced garlic is convenient and works well here.
Black pepper: Freshly cracked black pepper is best.
Poppy seeds: Offer a subtle nutty flavor and tiny crunch.
Crushed Ritz crackers: Create a buttery, crisp topping.
Melted butter: Use real butter for the best flavor.
Recipe variations
- Substitute leftover turkey for chicken.
- Add 1 cup sliced mushrooms to the soup mixture for extra texture and flavor.
- Stir in 1 teaspoon Worcestershire sauce for a savory boost.
- Add a pinch of cayenne to the filling for a subtle kick.
- Sprinkle with thinly sliced almonds before baking for extra crunch.
- Add 1 tablespoon lemon juice to the soup and sour cream mixture for bright acidity.
- Use Cheez-It or Club crackers if Ritz crackers aren’t available.
How to make this recipe
Four easy steps to a comforting poppy seed chicken casserole.
1. Preheat: Preheat the oven to 350°F. Place shredded or chopped chicken in a 9″ x 12″ casserole dish.
2. Mix: In a bowl, whisk together the cream of mushroom soup, cream of celery soup, sour cream, poppy seeds, minced garlic, and black pepper until smooth.
3. Combine: Pour the soup mixture over the chicken and stir to combine evenly.
4. Top and bake: Sprinkle crushed Ritz crackers over the top, drizzle with melted butter, and bake uncovered for 20–25 minutes, until the topping is golden and crisp.
Yield
Serves about 4 generous portions (or roughly 6 smaller servings as noted in the recipe card).
Frequently asked questions
Yes. Assemble the chicken and creamy filling, cover, and refrigerate for up to 24–48 hours without the cracker topping. When ready to bake, add the crushed crackers and melted butter, then bake as directed.
Yes. Cool completely, remove most of the cracker topping if possible, and freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until heated through.
Store leftovers in airtight containers for up to 3 days.
Tips
- Stir 1 tablespoon lemon juice into the soupy mixture for a light citrus note.
- Add water chestnuts for added crunch.
- Serve over white or wild rice, or toss with egg noodles or linguine for a heartier meal.
- Vegetable sides like green beans, broccoli, corn, or a simple cucumber and tomato salad complement the casserole nicely. Quick rolls or French bread round out the meal.
More casserole recipes
-
Sour Cream Noodle Bake
-
Quick and Easy Chicken Divan
-
Easy Shrimp and Rice Casserole
-
Layered Beef Enchilada Casserole
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Recipe
Poppy Seed Chicken Casserole
Equipment
- Sharp kitchen knife
- Cutting board
- Measuring spoons and measuring cup
- Large mixing bowl
- Whisk
- Casserole dish (9″ x 12″ works well)
Ingredients
- 1 rotisserie chicken, deboned, shredded or chopped (or about 2–2½ lbs cooked, shredded chicken thighs or breasts)
- 1 (10.5 oz) can cream of celery soup
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz sour cream
- 1 tablespoon poppy seeds
- ½ teaspoon minced garlic
- ¼ teaspoon black pepper
- 1 tube Ritz crackers, crushed
- ½ cup melted butter
Instructions
- Preheat oven to 350°F. Place shredded or chopped chicken into a 9″ x 12″ casserole dish.
- In a bowl, combine the soups, sour cream, poppy seeds, minced garlic, and black pepper; whisk until smooth.
- Pour the soup and sour cream mixture over the chicken and mix until evenly coated.
- Sprinkle crushed crackers evenly over the top, then drizzle with melted butter.
- Bake uncovered for 20–25 minutes, until the cracker topping is golden and crisp. Makes about 6 servings (approximately 1½ cups per serving).
Notes
(A) You can use 2–2½ lbs cooked, shredded chicken thighs or breasts instead of a rotisserie chicken; thighs resist drying out better.
(B) Serve as-is or over cooked rice or noodles.
(C) Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1.5 cups | Calories: 595 kcal | Carbohydrates: 20 g | Protein: 50 g | Fat: 36 g | Saturated Fat: 17 g | Sodium: 1412 mg
This recipe was first published in 2018 and updated in 2021. Nutritional information is approximate and provided for convenience; actual values may vary by brand and preparation.