Get the Recipe: Poppy Seed Chicken
A delicious all-in-one chicken casserole, with boneless chicken breast pieces combined with broccoli, and a poppy seed cheese sauce. Topped with a crispy buttered Ritz cracker topping. This family-friendly casserole is also make-ahead and freezer friendly!
Ingredients
- 10 oz fresh broccoli , cut into bite-sized pieces and steamed, blanched or microwaved for 1-2 minutes.
- 2 cups chicken breasts, diced *see Note 1 below
For the sauce:
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups milk, *see Note 2 below
- 1 cup cheddar cheese
- 1/4 teaspoon salt, plus more as needed
- freshly ground pepper
- 1 Tablespoon poppy seeds
For the topping:
- 1 cup cheddar cheese, shredded
- 1 cup Ritz crackers, crushed *see Note 2 below
- 1/4 cup butter
Instructions
- Grease a 2-quart-ish casserole dish and set aside. Preheat the oven to 350F (non-convection).
- Add the diced chicken to a skillet and cook over medium heat until no longer pink. Add the chicken to the casserole dish.
- Add the broccoli pieces to a bowl, cover with plastic wrap and microwave for about 45-60 seconds. Add the broccoli to the casserole with the chicken. (Alternatively, you can steam or blanch the broccoli for 1-2 minutes).
- To make the sauce, melt the butter in a medium-sized saucepan. Add the flour and cook, stirring constantly, for about 1 minute. Gradually add the milk, stirring until all the milk is added. Cook over medium heat until the mixture thickens. Taste and add salt and pepper as needed. Add the shredded cheddar cheese stir in, then stir in the poppy seeds. Cook until the sauce is smooth.
- Tip! Seasoning the cheese sauce is really important! Taste the sauce after cooking and add additional salt, as needed. Add 1/4 teaspoon additional salt at a time, stirring it in and tasting before adding more, as needed.
- Pour the sauce overtop of the chicken and broccoli in the casserole dish. Stir to combine. Scatter the topping cheddar cheese evenly overtop.
- Make the cracker topping by melting the butter in a bowl in the microwave (or saucepan). Add the crushed crackers and stir to combine well. Sprinkle the cracker topping evenly overtop of the casserole.
- Bake the casserole uncovered in the preheated oven for about 30 minutes or until golden and bubbly.
Notes
Note 1: I generally reach for boneless, skinless chicken breasts for this dish. You will need about 2 breasts. Boneless, skinless chicken thighs will also work. You will need 4-5 chicken thighs. Leftover cooked chicken or rotisserie chicken will also work. Just cut the chicken into chunks and measure out about 2 cups. Skip the chicken cooking step and add the leftover or rotisserie chicken directly to the casserole with the broccoli.
Note 2: I usually use 2% milk for this casserole. You can replace some of the milk in the sauce with chicken broth (either half milk and half chicken broth or 1 cup milk with 1/2 cup chicken broth). It makes for a handy substitution if milk is in short supply or if you prefer a lighter sauce.
Note 3: Ritz crackers are the usual topping for this casserole and lend a lovely buttery flavour as well as crunch. If you don't have Ritz, regular soda crackers (Saltines) or another cracker will also work. You could also use bread crumbs or panko in a pinch.
Need to feed a crowd? This chicken casserole is perfect for hosting a crowd, as it can be assembled ahead and is easily doubled or tripled and baked in a large casserole dish. Double the recipe (use the "2X" button above) and bake in a 9x13-inch pan.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 726kcal, Carbohydrates: 27g, Protein: 42g, Fat: 50g, Saturated Fat: 28g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 181mg, Sodium: 795mg, Potassium: 637mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1905IU, Vitamin C: 63mg, Calcium: 618mg, Iron: 3mg
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