Print Recipe

Heather’s Poppyseed Chicken Casserole

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 6
Author: Stacey Little | Southern Bite


  • 3 to 4 large chicken breasts
  • 1 (10.5-ounce) can cream of mushroom condensed soup
  • 1 (16-ounce) container sour cream
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon poppy seeds
  • 1/4 cup butter
  • 3/4 sleeve of Ritz crackers, crushed
  • cooked white rice


  • Place the chicken breasts in a large pot and cover them with water.  Bring to a simmer and cook until the chicken is cooked through - 15 to 20 minutes.  Be cautious not to boil the chicken as it has a tendency to get tough when boiled.  Remove from water to allow to cool. Once cooled, shred chicken.
  • Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large bowl, combine the sour cream, mushroom soup, garlic, and salt and pepper to taste. Mix well. Add about half of the poppy seeds and the chicken to the bowl and mix well.  Pour the mixture into the prepared dish. 
  • In a medium bowl, combine the melted butter, crushed crackers, and the remaining poppy seeds.  Mix well and sprinkle over the chicken mixture.  Bake for 20 to 30 minutes or until bubbly and heated through.  Serve over white rice, if desired.