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Ladybug's Poppy Seed Chicken Casserole Recipe

Recipe by: Ladybug

"I love this recipe. I got this from a friend who made it when my mom was sick. She made a double recipe and froze half of it. It was even better after it had been frozen."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h
Ready In1 h 15 m

1Preheat oven to 350 degrees F (175 degrees C).
2Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
3Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

Footnotes

Cook's Notes:
To freeze, prepare as above. Let cool then, wrap pan with foil and freeze.
To cook after freezing, let thaw in fridge overnight and cook for 1 hour at 350 degrees F. If not thawed, cook until warmed through.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients

8 servings
588 cals

6 ounces buttery round crackers, crumbled
1 cup butter, melted
2 tablespoons poppy seeds
8 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
2 (10.75 ounce) cans condensed cream of chicken soup
8 ounces sour cream

Nutrition

Amount per serving ( 5 total)

Calories:

588

29%
Fat:

45.7

70%
Carbs:

19.6

6%
Protein:

24.8

50%
Cholesterol:

135

45%

Based on a 2,000 calorie diet

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