Poppy Seed Chicken Casserole

A Southern chicken casserole staple that shows up at every church supper and potluck for good reason. Cubed cooked chicken gets folded into a creamy base of cream of chicken soup, sour cream, sauteed mushrooms, and pimiento, then topped with a buttery cracker crumble studded with poppy seeds.

The topping is what makes this. Crushed crackers mixed with melted margarine and poppy seeds bake into a golden, crunchy crust that shatters when you dig in. Underneath, the filling is rich, creamy, and packed with tender chicken.

This is a great recipe for using up leftover rotisserie chicken or any cooked chicken you have on hand. The whole thing assembles in about 10 minutes and bakes in 20.

Pro Tips

• Saute the mushrooms until they release their liquid and it evaporates. Wet mushrooms will thin out the creamy filling.
• Use Ritz-style buttery crackers for the topping. Saltines are too bland and don’t crisp the same way.
• Don’t stir the topping into the filling. Sprinkle it evenly over the top so it stays crispy. Mixing it in defeats the purpose.
• This reheats well the next day. Cover with foil so the topping doesn’t burn and warm at a lower temperature.

Variations

• Add a cup of cooked rice to the filling to stretch it into an even heartier one-dish meal.
• Swap sour cream for Greek yogurt for a lighter version with more tang.
• Stir in a handful of frozen peas or diced bell pepper for color and extra vegetables.