American · Dinner
Poppy Seed Chicken Casserole
A comforting baked casserole of shredded chicken breast bound in a creamy sauce of condensed cream of chicken soup and sour cream, topped with buttery crushed crackers and poppy seeds. Baked until bubbling and golden, served over white rice with the crisp crumb topping.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
761Calories
57.2gProtein
38.2gFat
45.5gCarbs
3.6gSugar
1.4gFiber
1435mgSodium
218mgChol
18.7gSat Fat
528mgPotassium
156mgCalcium
1.2mgIron
0.3mcgVitamin B12
1.1mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Heat the oven to 350F (175C) and lightly grease a small baking dish while you shred the chicken.
2
Poach
Simmer the chicken breast in a saucepan of water over medium heat for 15 minutes until it reaches 165F, then shred with two forks.
3
Build
Stir the shredded chicken, sour cream, condensed soup, salt and pepper in a bowl until glossy, then spread into the greased baking dish.
4
Bake
Toss crushed crackers with melted butter and poppy seeds, scatter loosely on top, and bake at 350F for 25 minutes until bubbling and deep golden.
5
Plate
Rest 5 minutes, then spoon the casserole over the warm white rice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2/3 cup160g sour cream
- 1 cup120g, half a 10.5 oz can condensed cream of chicken soup
- 3 tbsp42g butter, melted
- 1.8 oz25g, about 8 crackers buttery round crackers
- 2 tsp2 tsp poppy seeds
- 1 1/2 cup300g cooked white rice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
