My Easy Poppy Seed Chicken Casserole



4 cups cooked chicken (I boil mine); cut in bite size pieces
2 cans cream of chicken soup
16 oz sour cream
1 (5 oz) can mushrooms, drained
3/4 cup grated parmesan cheese
1 tbsp poppy seeds
1 tbsp dried parsley
1 tsp garlic powder
1/2 tsp black pepper
2 cups Ritz crackers (1 ½ sleeves)
1/2 cup melted butter


1- Pre heat oven to 350 degrees

2- In a large bowl, stir together the cream of chicken soup, mushrooms, sour cream, poppy seeds, Parmesan cheese, pepper, parsley, and garlic powder. Add the chicken and stir until completely coated in the sauce. Transfer the chicken and sauce mixture to a large 9x13 baking dish.

3- In a medium bowl, pour the melted butter over the crushed Ritz crackers and toss together with a fork to create the buttery cracker topping. Sprinkle over the chicken filling.

4- Bake, uncovered, for 35 to 40 minutes until hot all the way through and bubbling around the edges. Serve over rice or your choice of noodles.

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