The Scoop
Creamy chicken, a golden crunchy topping, and just enough poppy-seed flair to keep things interesting.
Poppy Seed Chicken is the kind of casserole that feels effortlessly comforting: tender shredded chicken gets folded into a rich cream sauce, topped with buttery crumbs, and baked until bubbling and golden.
Cozy enough for a weeknight, polished enough for the dinner table!
Ingredients
- 6 tablespoons butter, divided
- 1 onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon poultry seasoning
- 3 tablespoons flour
- 1 cup chicken broth
- 3/4 cup light cream
- 4 ounces cream cheese
- 1/3 cup sour cream
- 3 cups chicken, cooked and shredded
- 1 1/2 tablespoons poppy seeds
- salt, to taste
- pepper, to taste
- 1/2 cup crushed cornflakes or buttery round crackers
- green onions, optional, to taste, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Melt 3 tablespoons of the butter in a saucepan over medium heat.
- Cook the onion, garlic, and poultry seasoning until the onion is translucent, about 3 minutes.
- Add the flour, and stir for 1-2 minutes. Gradually add the broth and cream, stirring until smooth.
- Add the cream cheese and sour cream, stirring until melted and fully combined.
- Remove the saucepan from the heat.
- Combine the chicken, poppy seeds, cream sauce, salt, and pepper.
- Add the mixture to a baking dish.
- Combine the crushed cornflakes and the remaining 3 tablespoons of the melted butter.
- Sprinkle the cracker over the top of the baking dish.
- Bake in the oven until hot and bubbling, about 20-25 minutes.
- Serve immediately.
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