Creamy Poppy Chicken Casserole

    1 hour 10 minutes

    This easy casserole calls for shredded chicken, cheddar cheese, sour cream and a tin of cream of chicken soup. It's topped with a buttery poppy seed cracker mix.

    143 people made this

    Serves: 6 

    • 4 chicken breast halves, boneless and skinless
    • 130g butter, melted
    • 1 sleeve buttery round crackers, crushed
    • 1 teaspoon poppy seeds, more if desired
    • 250g sour cream
    • 1 (420g) tin condensed cream of chicken soup
    • 2 cups cheddar cheese, grated

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Place the chicken breasts into a large saucepan then cover with water. Bring to a boil over high heat then reduce heat to medium, cover and simmer until the chicken breasts are no longer pink in the centre, about 20 minutes. Drain the water then shred the chicken.
    2. Preheat an oven to 180 degrees C. Combine the butter, crackers and poppy seeds in a bowl; set aside.
    3. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 22x22cm baking dish. Add the shredded chicken then pour the remaining half of the soup mixture on top. Sprinkle with cheddar cheese then top with the cracker mixture.
    4. Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

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    Reviews in English (161)


    This is the chicken casserole I grew up with, except we leave out the cheese. One tip from years of making it for those of you who work outside the home full time: put the boneless skinless chicken breasts (frozen works great) in the crockpot with a cup of water on low all day... then you don't have to boil the chicken when you get home and it is so tender and easy to shred with two forks. Also, I used just 2 Tablespoons butter; it works fine for a sleeve of buttery crackers.  -  08 Jun 2011  (Review from Allrecipes USA and Canada)


    A favorite recipe of ours..soooooo good! I cut the chicken in bite size pieces and saute in a little butter and olive oil instead of boiling method. Yummy!  -  23 Mar 2011  (Review from Allrecipes USA and Canada)


    I have been making this dish for years, it is my husband's favorite. The only thing I do different is that I use less chicken and add rice.  -  28 Mar 2011  (Review from Allrecipes USA and Canada)