Poppyseed Chicken Casserole

This super easy family friendly casserole consists of creamy chicken and mixed vegetables, topped with a golden crispy cracker crust that everyone will love.

It takes minutes to assemble and only 30 minutes in your oven until your first delicious bite.

This recipe is a retro classic from Lilburn Christian church, which I attended for many years prior to marrying my husband and moving away From Lilburn.

The original recipe was given to me by Mrs. Charlene Taylor (no relation) who used to make this on rotation for Wednesday night dinner on the grounds at church. My daughters and I absolutely loved this casserole, and they got quite excited when I mentioned I was going to make and film it. It brought back so many memories.

I cook my chicken breasts in my Ninja Foodi, which only takes 8 minutes. You can cook your chicken for this recipe however you like, or simply purchase a rotisserie chicken and shred that up. This recipe is a very versatile that way.

READY FOR THE OVEN

I add some frozen mixed vegetables to my version which the original did not have. I also cut the butter substantially and use one of the healthiest versions of cream of mushroom soup that I can find which comes from Pacific Foods.

ALL GOLDEN & BAKED

My healthy tweaks did not alter the decadent vibe of this casserole, but did help me to feel a bit better about diving into a bigger portion than I probably should have had.

DIG IN!

This dish is also easily doubled, just using a 9 x 13 baking dish instead of an 8 x 8.

I hope you enjoy this as much as my family does!

I have a nesting set up Pyrex mixing bowls which come in handy always.

Oh how I love my Ninja Foodi.  So many uses & cooking my chicken breasts in 8 minutes has me won over,

Everyone needs a good casserole dish.

Poppyseed Chicken Casserole
Makes an 8 x 8 casserole (4-6 servings)

2-3 cooked & shredded chicken breasts (I use my Ninja Foodi for this or you can purchase a rotisserie chicken & shred it up as well)
2 cups frozen mixed vegetables, partially thawed
1 sleeve buttery rounds (like Ritz) crackers,
1/2 stick butter, melted
4 ounces sour cream or greek yogurt
1 can cream of mushroom soup (I like Pacific Foods brand)
1/2 tablespoon poppyseeds

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You'll need:
2 large mixing bowls
8 x 8 baking pan/casserole dish


Preheat oven to 350 degrees

In a large bowl mix together the sour cream and cream of mushroom soup until well combined.

Add in the chicken and mixed vegetables and stir.

Spread mixture evenly in an 8 x 8 pan.

In another large bowl, melt the butter.
Place the crackers into a bag then crush with a rolling pin or the back of a large spoon until course crumbs are left.

Add the crackers and poppyseeds to the butter and mix well.

Sprinkle crumb mixture evenly ober chicken.

Place in a 350 degree oven for 30 minutes until hot through and the crumb topping  are golden.  This will smell of buttery goodness while it bakes.

Cool slightly and serve.