Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often provide even more flavor and moisture. The cooking time remains roughly the same, but you'll know they're done when they reach an internal temperature of 165°F and shred easily.

How can I make this recipe lighter?

You can lighten this casserole by using low-fat cream of mushroom soup and light sour cream. Some cooks successfully substitute Greek yogurt for part or all of the sour cream. The flavor will be slightly tangier but still delicious, with significantly less fat and calories.

Can I prepare this casserole in advance?

This is a perfect make-ahead meal! Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. When ready to bake, just add about 5-10 minutes to the baking time since it'll be starting cold. The cracker topping might soften slightly in the refrigerator, but it will crisp up nicely when baked.

What can I serve instead of rice with this casserole?

While rice is traditional, this versatile casserole pairs beautifully with egg noodles, mashed potatoes, cauliflower rice, or even a simple slice of crusty bread. For a lower-carb option, try roasted vegetables or a fresh green salad.

Heather's Poppy Seed Chicken Casserole Recipe

Description

Heather’s Poppy Seed Chicken Casserole is a comforting, creamy casserole perfect for dinner, topped with a buttery cracker topping and enhanced with subtle poppy seed flavor, served over a bed of white rice.

Ingredients

Scale

Chicken Mixture

- - 3 large boneless, skinless chicken breasts
  - 1 (10.5-ounce) can cream of mushroom condensed soup
  - 1 (16-ounce) container sour cream
  - 1/4 teaspoon granulated garlic or garlic powder
  - 1/2 teaspoon salt
  - 1/4 teaspoon black pepper
  - 1 tablespoon poppy seeds

Cracker Topping

- - 1/4 cup butter
  - 30 buttery round crackers (such as Ritz), crushed
  - 1/2 tablespoon poppy seeds

To Serve

- Cooked white rice (optional)

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Instructions

Cook the chicken: Place the chicken breasts in a large pot and cover them with water. Bring to a simmer and cook until the chicken is fully cooked, about 15 to 20 minutes. Be careful not to boil, as boiling can make the chicken tough. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces.
Preheat the oven: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the casserole.
Prepare the chicken mixture: In a large bowl, mix together the sour cream, cream of mushroom soup, garlic, salt, and pepper. Stir well to combine. Add about half of the poppy seeds and all the shredded chicken, mixing thoroughly. Pour this mixture into the prepared baking dish.
Make the cracker topping: In a medium bowl, mix the melted butter, crushed crackers, and the remaining poppy seeds. Stir until the crackers are evenly coated with the butter and seeds. Spread this mixture evenly over the chicken mixture in the dish.
Bake the casserole: Place the dish in the preheated oven and bake for 20 to 30 minutes, or until the casserole is bubbly and heated through. Serve hot over cooked white rice, if desired.

Notes

*Weeknight Shortcut: Use about 4 cups of shredded rotisserie chicken to save even more time.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 870mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 25g
Cholesterol: 85mg