Why You’ll Love This Recipe

I enjoy this casserole because it uses pantry staples, comes together quickly, and always tastes delicious. The creamy chicken filling pairs perfectly with the buttery, crunchy poppyseed cracker topping. It’s a dish I turn to when I want comfort food that everyone is guaranteed to love.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 10-oz. cans cream of chicken soup
1 1/2 cups light sour cream
1 1/2 teaspoons lemon juice
1 1/2 teaspoons worcestershire sauce
1 1/2 teaspoons minced garlic
3/4 teaspoon onion powder
3/4 teaspoon lemon pepper
3/4 teaspoon seasoning salt
1/8 teaspoon cayenne pepper, or to taste
5 cups cooked chicken, shredded or cubed

2 stacks Ritz crackers (about 2 cups crushed)
1 1/2 tablespoons poppyseed
3/4 cup (1 1/2 sticks) melted butter

1 lb egg noodles (or any pasta, really), cooked according to package directions

Directions

1. I start by preheating my oven to 350 degrees F.

2. In a large bowl, I combine the cream of chicken soup, sour cream, lemon juice, Worcestershire sauce, garlic, onion powder, lemon pepper, seasoning salt, cayenne, and cooked chicken. I mix everything well, then spread the mixture into a 9×13-inch baking dish.

3. In a food processor, I blend the Ritz crackers and poppyseeds into fine crumbs. I add the melted butter and pulse until fully combined. (I sometimes mix by hand in a bowl instead.)

4. I sprinkle the cracker mixture evenly over the chicken filling.

5. I bake the casserole for about 35 minutes, until hot and bubbly and the top begins to brown. If I want an extra-crispy topping, I place it under the broiler for the last minute, watching closely.

6. I serve the casserole over cooked egg noodles or any pasta I prefer.

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• I sometimes add peas or broccoli to sneak in extra vegetables.

• I swap the egg noodles for rice or mashed potatoes when I want a different base.

• I add a splash of hot sauce or paprika for a little warmth.

• I replace half the sour cream with Greek yogurt for a tangier flavor.

• I mix Parmesan cheese into the cracker topping for extra richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 300 degrees F until heated through, which helps keep the topping crisp. The casserole also freezes beautifully; I assemble it without baking, wrap it well, and freeze for up to 3 months. I thaw overnight in the refrigerator before baking.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken when I want to speed things up.

Can I make this casserole ahead of time?

Yes, I assemble it, cover it, and refrigerate it for up to 24 hours before baking.

Can I freeze the casserole?

Absolutely, it freezes well either baked or unbaked.

Can I lighten up the recipe?

I use light sour cream and reduced-fat soup without affecting the flavor much.

Can I omit the poppyseeds?

Yes, I leave them out if I don’t have any on hand.

What can I use instead of Ritz crackers?

I sometimes use butter crackers or crushed pretzels for a different texture.

Can I add cheese?

Yes, mixing shredded cheddar into the chicken filling makes it extra comforting.

Can I make it gluten-free?

I swap in gluten-free crackers and gluten-free cream soups.

What vegetables work well?

Broccoli, peas, carrots, or mixed veggies blend in nicely.

Why does the topping sometimes get soggy?

I find that baking uncovered and giving it a broil at the end keeps it crisp.

Conclusion

I love making this Poppyseed Chicken Casserole because it’s hearty, simple, and incredibly comforting. The creamy filling and buttery cracker topping make it a dependable family favorite, and it’s one of those dishes I return to whenever I need something warm, reliable, and delicious.