Poppy Seed Chicken Casserole (Just Like Grandma Made!)

If your granny ever pulled a bubbling casserole dish out of the oven that smelled like pure love, then you already know the magic of poppy seed chicken. This dish right here? It’s creamy, cozy, and topped with a buttery golden crust that’ll have you scraping the corners of the dish for just one more bite.

I grew up eating this on Sunday nights, elbows on the table, fighting over who got the crispiest cracker topping. And every single time my grandma made it, we all swore it tasted better than the last. There’s just something about that combo of tender shredded chicken, creamy sauce, and that famous Ritz topping that feels like home in a bite.

Now, I’ve heard a few folks say this dish is “too simple”—but let’s be honest: simple is exactly what makes it shine. It’s the kind of recipe you keep in your back pocket for busy weeknights or when someone needs a little comfort on a plate.

So here’s the real question: are you a scoop it on your plate and go back for seconds kind of person, or do you sneak a forkful straight from the baking dish?

Ingredients for Poppy Seed Chicken Casserole

For the chicken filling:

• 2 large chicken breasts, boiled and shredded
• 1 (family size) can of cream of chicken soup
• 8 oz sour cream
• 2 tablespoons poppy seeds

For the buttery topping:

• 1 ½ sleeves of Ritz crackers, crushed
• ½ stick unsalted butter, melted
• 2 tablespoons poppy seeds

How to Make This Poppy Seed Chicken Casserole Recipe

🧃 Step 1: Prep Your Chicken

Boil your chicken breasts in salted water until fully cooked (about 15–20 minutes depending on size). Let them cool a bit, then shred them up into small, bite-sized pieces. You want it tender but not mushy.

🫓 Step 2: Make the Creamy Base

In a large mixing bowl, stir together the shredded chicken, sour cream, cream of chicken soup, and 2 tablespoons of poppy seeds. Give it a good stir until everything is cozy and blended with no streaks.

🧵 Step 3: Layer It Up

Grease a 9×13 baking dish and spread the creamy chicken mixture evenly in the bottom.

🍿 Step 4: Ritz Cracker Topping

Crush the Ritz crackers in a zip-top bag (get the kids involved—they’ll love this part!). Mix the crushed crackers with the melted butter and another 2 tablespoons of poppy seeds. Sprinkle it generously over the chicken layer.

🔥 Step 5: Bake

Pop it into a 350°F oven for 35–40 minutes, or until the top is golden brown and crispy and the casserole is bubbling at the edges. Let it rest for 5 minutes before serving (if you can wait!).

Tips, Tricks & Variations for Poppy Seed Chicken Casserole

• Rotisserie Shortcut: Don’t want to boil chicken? Grab a rotisserie chicken and shred that up instead.
• Add Veggies: Stir in some thawed frozen peas, diced cooked carrots, or chopped broccoli for a little green and extra comfort.
• Cheesy Option: Mix in ½ cup of shredded cheddar or Monterey Jack cheese for an extra layer of flavor.
• Make Ahead: Assemble the casserole and refrigerate up to 24 hours before baking. Perfect for busy nights!
• Freezer Friendly: Wrap tightly in foil and freeze. When ready to eat, thaw overnight and bake as directed.

Common Mistake: If the topping burns before the filling bubbles, cover loosely with foil halfway through baking.

Let’s Wrap It Up

This poppy seed chicken casserole is the kind of recipe that brings folks running to the table. It’s easy, crowd-pleasing, and tastes like a warm hug. Whether you’re making it for Sunday supper or dropping it off for a neighbor who needs a little love, it’s always the right choice.

So, what’s the verdict? Is this how your granny made her poppy seed chicken casserole, or do you have your own family twist?

Drop a comment below and let me know how you make it yours—and if you sneak a forkful before dinner too. 😉

(Need more comfort food ideas? Check out my Southern baked mac and cheese and chicken and rice casserole for more dinnertime favorites!)

Poppy Seed Chicken Casserole

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Ingredients

  

• - 2 large chicken breasts boiled and shredded
• - 1 family size can cream of chicken soup
• - 8 oz sour cream
• - 2 tbsp poppy seeds
• - 1 1/2 sleeves Ritz crackers crushed
• - 1/2 stick butter melted
• - 2 tbsp poppy seeds for topping

Instructions

 

• Preheat oven to 350°F.
• Boil chicken breasts until fully cooked; shred once cooled.
• In a large bowl, mix shredded chicken, soup, sour cream, and 2 tbsp poppy seeds.
• Spread chicken mixture in a greased 9x13-inch baking dish.
• Mix crushed Ritz crackers with melted butter and remaining poppy seeds.
• Sprinkle cracker mixture evenly over chicken.
• Bake for 35-40 minutes until golden and bubbly.
• Let sit for 5 minutes before serving.