Poppyseed Chicken Casserole

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So, we’ve made homemade cream of mushroom soup – and, if you didn’t just eat it all by itself – you’ll have just enough to make this Poppyseed Chicken Casserole.

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Just a few months before I got married, some friends (and my future sister-in-law) at my college threw me a bridal shower. One gift I received was a box, full of index cards, with a recipe from each girl.

I got some great recipes and have been adding to the box ever since.

One of our favorites is a casserole recipe I got from my roommate, Lex. It was one of her family’s favorite casseroles, too, and it’s one that Nick requests often. He loves a good casserole – and so do I!

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But I did want to put a healthier spin on this casserole recipe, and thankfully, it worked out!

I found these Back to Nature crackers that taste (and look) just like Ritz Crackers but don’t have any hydrogenated oils. And they’re good! Buttery and crispy, just how crackers should be.

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The casserole is simple: cooked chicken, cream of mushroom soup, sour cream (or greek yogurt), crackers, and poppyseeds.

It doesn’t get much easier than that.

And, since I was in my Betty Crocker mode the day I made this, I roasted some chicken for this dish to give it even more flavor, but you could poach it or use leftover chicken, too.

However you want to make this, you’ll be happy you did.

And if your family or boyfriend or husband loves casseroles as much as mine, they’ll be happy, too.

 

Poppyseed Chicken Casserole

  • 1.5 lbs chicken, cooked and diced
  • 1 can (12 oz) cream of mushroom soup or homemade!
  • 1 cup sour cream or greek yogurt
  • 20 crackers, crumbled
  • 1-2 tsp poppyseeds

Preheat oven to 350 degrees.

Mix chicken with soup and yogurt or sour cream.

Pour mixture into greased 9×13 baking dish.

Sprinkle cracker crumbs on chicken mixture and top with poppy seeds.

Bake 25-30 minutes or until casserole is bubbling around the edges.

Let cool 5-10 minutes. Serve.

18 Responses to “Poppyseed Chicken Casserole”

  1. #
    1
    Amanda @ Martinis At Six — March 24, 2011 at 3:08 pm

    What a fun tradition for a wedding shower! I hadn’t heard of that before, its a great idea. The casserole looks yummy, I don’t love mushrooms but the boyfriend does, so I may have to compromise and try this out.

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    2
    Sues — March 24, 2011 at 3:27 pm

    What an awesome idea!! I never use poppyseeds for some reason, but I might have to change that. They make this dish look so pretty :)

    • admin replied: — March 24th, 2011 at 3:33 pm

      I’m the same way! I didn’t even have any until last week when I bought some just for this casserole.

  3. #
    3
    naomi — March 24, 2011 at 4:41 pm

    that looks SO unique and delicious all in one dish! :)

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    4
    janetha @ meals and moves — March 24, 2011 at 5:26 pm

    I am a sucker for casseroles, this looks great!

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    5
    Mary @ Bites and Bliss — March 24, 2011 at 5:58 pm

    I’ve never seen poppyseeds used in anything other than muffins or crackers, so this is really interesting. Do they add much to the casseroel?

    • admin replied: — March 24th, 2011 at 6:02 pm

      They don’t add much flavor, but they do make the casserole look much more appealing! A beige casserole topped with beige crackers isn’t exactly pretty :)

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    6
    Cait @ A Bicycle Built for Two — March 24, 2011 at 7:05 pm

    Can you believe I’ve never made a casserole? And I claim to be a “food blogger.” Who am I? I bought poppy seeds last week for the lemon poppy seed muffins I made, so maybe this is the perfect recipe to try! I think my hubby would love it as well…

    • admin replied: — March 24th, 2011 at 7:10 pm

      NEVER made a casserole?!? Do it! :)

  7. #
    7
    Stephanie @cookinfanatic — March 24, 2011 at 11:32 pm

    What a wonderful, comforting dish! Perfect for this cold weather that’s decided to creep in even though it’s spring…!

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    8
    Maryea {Happy Healthy Mama} — March 25, 2011 at 2:01 am

    This looks so comforting! I love the addition of poppy seed in a casserole–very interesting.

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    9
    Erica — March 25, 2011 at 4:25 am

    Mandi made a similar recipe and I thought it sounded so interesting! I love how you used homemade cream of mushroom soup (the canned version scares me) and back to natures crackers (their products rock!). Perfect meal! Happy Friday

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    Ellie@fitforthesoul — March 25, 2011 at 8:31 am

    Brandi this looks and sounds delicious!! I think I’lll be making this soon. :)

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    11
    CaSaundra — March 28, 2011 at 1:09 pm

    I am a huge fan of anything with poppyseeds, and I love the ease of casseroles–looks delish!

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    12
    Diva on a Diet — June 26, 2011 at 8:42 pm

    This is almost just like our beloved family casserole! We just used cream of chicken instead of cream of mushroom. My best friend with a new baby just requested this recipe from me! I have been trying to find a way to make it more healthy, so I THANK YOU for bringing the Back to Nature crackers to my attention! I’ll have to give it a try this way now too!

    • admin replied: — June 27th, 2011 at 12:39 pm

      I’m so glad you found the post! :) Those Back to Nature crackers are awesome – hope you like them!

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