Pioneer Woman Poppy Seed Chicken Casserole Recipe

Okay so Poppy Seed Chicken Casserole doesn’t sound exciting. I get it. But it’s comforting as hell. Creamy. Cheesy. Crunchy top. It’s the kind of dish you throw together when life is too much and you need dinner to just happen. Quick, forgiving, and very pantry-friendly.

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Ingredients Needed

• 4 boneless skinless chicken breasts: about 1.5 lbs, cook ’em however but boiling is easy.
• 1 sleeve buttery crackers: crushed, like Ritz or whatever’s similar.
• ½ cup (1 stick) melted butter: unsalted. for the topping.
• 1 tsp poppy seeds: adds crunch, kind of fun.
• 1 (10.5 oz) can cream of chicken soup: yes, the canned stuff. embrace it.
• 1 (8 oz) container sour cream: adds tang, creaminess.
• 2 cups shredded Cheddar cheese: sharp is nice but use what you have.

How To Make Poppy Seed Chicken Casserole

Boil the chicken:
Dump the chicken into a pot, cover with water, boil till cooked (20-ish mins). Drain and shred it with forks. Or your hands if you’re over it.

Make the cracker topping:
Mix the crushed crackers, melted butter, and poppy seeds in a bowl. It should look like wet sand. Delicious wet sand.

Mix the sauce:
In another bowl, stir together the cream of chicken soup and sour cream until smooth. No lumps, please.

Layer it up:
Grab a square 9-inch dish. Spread half the sauce on the bottom. Add all the shredded chicken. Top with the rest of the sauce, then cheese, then the buttery cracker stuff.

Bake:
350°F for 25–30 mins until it’s bubbly and the top is golden. Don’t let it dry out.

Cool + serve:
Let it rest for 5 minutes (I never do, but I should). Then dig in.

Recipe Tips

• Don’t overcook the chicken or it’ll go rubbery.
• Use fresh crackers. Stale ones = sad topping.
• Mix the sauce well or it’ll be weirdly patchy.
• Layer evenly or you’ll get dry bites and that’s just… no.
• Take it out when it’s just bubbly — not lava.

How To Store & Reheat Leftovers

• Fridge: Store covered for up to 3 days.
• Freezer: Wrap tight, freeze up to 3 months.
• Reheat: 350°F in oven till hot, or microwave for 2–3 mins per serving.

Nutrition Facts (Approx. per 1 cup serving)

• Calories: 320
• Sodium: 1,310mg
• Protein: 20g
• Fat: 11g
• Carbs: 30g
• Fibre: 3g
• Sugar: 2g

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