Poppyseed Chicken Casserole
This easy Poppy Seed Chicken Casserole combines tender shredded chicken with Greek yogurt and a simple homemade cream sauce, then tops everything with buttery, crispy crackers. Use rotisserie chicken for an easy shortcut and have a cozy family dinner on the table with minimal prep.
Equipment
- 1 baking dish 7 x 11"
- saucepan
- whisk
- large mixing bowl
- measuring spoons
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup milk of choice
- 1 cup chicken broth
- 2 teaspoons onion powder
- 3 cups cooked shredded chicken or shredded rotisserie chicken
- 1 cup plain Greek yogurt
- 2 teaspoons poppy seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
For the topping:
- 2 sleeves butter crackers
- 1/2 cup butter melted
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x11-inch baking dish.
- Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the flour and whisk until a thick, smooth paste forms. Continue whisking for about 2 minutes.
- Slowly pour in the chicken broth and milk, whisking continuously. Add the onion powder and cook for 3–5 minutes, stirring often, until the sauce has thickened. Remove from the heat.
- In a large bowl, combine the shredded chicken, Greek yogurt, cream sauce, 2 teaspoons poppyseeds, salt, and pepper. Stir until evenly combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- Place the butter crackers in a large zip-top bag, press out the air, and seal. Using your hands or a rolling pin, crush the crackers into fine pieces. Pour the melted butter and remaining 1 teaspoon poppy seeds directly into the bag, then gently shake and mix until the crackers are evenly coated. Sprinkle evenly over the chicken mixture.
- Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the cracker topping is lightly golden.
- Let rest for about 5 minutes before serving. Garnish with parsley, if desired.
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