Poppy Seed Chicken Casserole (From Scratch)
This from scratch poppy seed chicken casserole is creamy, comforting, and made without canned soup. Topped with buttery crackers and perfect for sharing.
Ingredients
Chicken
- 3 chicken breasts
- 3 tablespoons kosher salt
- 2 teaspoons whole mustard seeds
- 2 teaspoons whole peppercorns
- 1 bay leaf
Creamy Mixture
- Prepared from scratch cream of chicken (https://christinesnotebook.com/homemade-cream-of-chicken/)
- 8 ounces sour cream
- Salt to taste
- Pinch of turmeric for color
Casserole Filling
- 3 to 4 cups cooked shredded chicken
- 2 to 3 cups cooked rice
Topping
- 2 cups shredded cheddar cheese
- 1 batch crushed buttery crackers (https://christinesnotebook.com/milled-flour-butter-crackers/)
- 2 tablespoons butter melted
- 1 teaspoon poppy seeds
Instructions
- Place chicken in a pot and cover with water. Add salt, mustard seeds, peppercorns, and bay leaf. Bring to a boil, then cover and simmer on low for 20 minutes. Let cool and shred.
- Prepare the from scratch cream of chicken using the linked recipe.
- Let the sauce cool slightly, then stir in sour cream. Taste and adjust salt as needed.
- Preheat oven to 350°F (175°C).
- In a 9x13 dish, combine shredded chicken and cooked rice. Pour sauce over and mix well.
- Top with shredded cheese.
- In a bowl, mix crushed crackers, melted butter, and poppy seeds. Sprinkle over casserole.
- Bake at 350°F (175°C) for 20 to 30 minutes until hot, bubbly, and golden on top.
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