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Ladybug's Poppy Seed Chicken Casserole

By: Ladybug

"I love this recipe. I got this from a friend who made it when my mom was sick. She made a double recipe and froze half of it. It was even better after it had been frozen."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

6 ounces buttery round crackers, crumbled
1 cup butter, melted
2 tablespoons poppy seeds
8 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
2 (10.75 ounce) cans condensed cream of chicken soup
8 ounces sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

Footnotes

Cook's Notes:
To freeze, prepare as above. Let cool then, wrap pan with foil and freeze.
To cook after freezing, let thaw in fridge overnight and cook for 1 hour at 350 degrees F. If not thawed, cook until warmed through.