WEEKDAYS 1e|12c|p

Chicken Poppy Seed Casserole

Carla Hall
Servings: 6 - 8
45 to 60 min

Nothing like a good casserole!

  • Ingredients
  • step-by-step directions
Chicken Poppy Seed Casserole
  • 4 tablespoons butter (plus 1 tablespoon to grease)
  • 1 tablespoon olive oil
  • 1 onion (peeled, small dice)
  • 2 carrots (peeled, small dice)
  • 3 stalks celery (small dice)
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1/2 cup whole milk
  • 1/2 cup half and half
  • 4 1/2 cups rostisserie chicken (skin discarded, shredded)
  • 1 cup frozen peas (thawed)
  • 1 tablespoon poppy seeds
  • 1 cup sour cream
  • 1 1/2 cups butter crackers (crushed)
  • 1/2 cup pecans (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
  • Heat a Dutch oven over medium-high heat and add olive oil and butter. Add onion, carrots and celery and cook until almost translucent, about 4 minutes. Add cayenne, thyme and season with salt and pepper. Cook an additional minute. Sprinkle over the flour and stir to coat the vegetables. Add the chicken stock and bring to a simmer. Add the whole milk and half and half and simmer until thickened, about 3 minutes. Stir in the chicken, peas, and poppy seeds. Season with salt and pepper again and allow to cool.
  • Once cooled, add the sour cream and stir to combine. Pour the mixture into the baking dish.
  • Combine the crackers and pecans in a small bowl. Sprinkle over the top of the casserole. Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling. Allow to cool slightly and serve.
  • Tip: Make the chicken filling mixture and topping in advance but store separately. Assemble the casserole right before baking with the topping, bake and serve.
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