Creamy Poppy Seed Chicken Bake
Published Date: 3/22/2026
Ingredients
- 4 cups cooked chicken breast, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon poppy seeds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1.5 sleeves (about 50 crackers) buttery round crackers, crushed
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, poppy seeds, garlic powder, and black pepper until perfectly smooth and well combined.
- Add the shredded cooked chicken to the bowl with the creamy sauce mixture. Stir well until all the chicken is evenly coated.
- Spread the creamy chicken mixture evenly into the prepared 9x13 inch baking dish, smoothing the top with a spatula.
- In a medium bowl, combine the crushed buttery round crackers with the melted butter. Toss with a fork until all the cracker crumbs are moistened.
- Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture in the baking dish. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly around the edges and the cracker topping is golden brown.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Serve hot over cooked rice or egg noodles if desired.