This recipe is a creamy completely from-scratch poppy seed chicken casserole made with homemade cream of chicken, shredded chicken, rice, and a homemade butter cracker topping.

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This poppy seed chicken casserole is one of those classic comfort meals that just always works. It’s simple, creamy, and the kind of dinner that feels like it takes care of people.

I wanted to make something easy for a friend that they could just pop in the oven and not have to think about. Something warm and comforting that felt like a real meal, especially during a season where cooking might feel like too much.

This came together on a day when I already had a lot going on in the kitchen, so I made a double batch so we could have one for dinner and share the other. It’s creamy and filling in that classic casserole way, but made completely from scratch. It reheats well, travels well, and it’s one I know I’ll keep coming back to.

Main Ingredients & Swaps

Chicken breasts – cooked and shredded for the base, swap out for rotisserie if you are short on time.
Homemade cream of chicken – Use my from scratch cream of chicken recipe for this, trust me, it’s worth it.
Rice – makes it filling and stretches the meal.
Sour cream – adds creaminess and tang, swap for greek yogurt if you want it higher protein
Cheddar cheese – melts over the top for that classic finish. I suggest grating it yourself for a better melt.
Butter crackers – use my milled flour butter crackers here, or you can swap it out with store bought butter crackers.
Poppy seeds – give it that signature flavor, definitely don’t swap these out for anything.

How I Make It

Start by cooking your chicken. Place the chicken breasts in a pot and cover with water. Add salt, mustard seeds, peppercorns, and a bay leaf. Bring to a boil, then cover, reduce to low, and simmer for about 20 minutes. Let the chicken cool, then shred it with two forks.

While the chicken is cooking, prepare a batch of my homemade cream of chicken. This will be your creamy base for the casserole.

Once the sauce has cooled slightly, stir in the sour cream and adjust salt to taste.

Preheat your oven to 350°F (175°C).

In a 9×13 casserole dish, combine the cooked rice and shredded chicken. Pour the creamy sauce over the top and stir until everything is well coated.

Sprinkle the shredded cheddar cheese evenly over the casserole. I like to shred my cheese myself and this cheese grater is a game changer and makes its so easy to grate.

In a small bowl, combine crushed buttery crackers with melted butter and poppy seeds. For the best flavor, I like to use my einkorn flour butter crackers here. Sprinkle the mixture evenly over the top.

Bake at 350°F (175°C) for 20 – 30 minutes, or until hot and bubbly and the topping is golden brown.

Tips

If the mixture feels a little dry before baking, add a splash of milk or chicken broth.
You can assemble this ahead of time and refrigerate until ready to bake.
Optional: add a small pinch of turmeric to the rice or sauce if you want a little more color.

To watch me make the full recipe, check out my YouTube video below!