Saturday, April 14, 2018
Best-Ever Poppy Seed Chicken Casserole
This recipe for Best-Ever Poppy Seed Chicken Casserole is a great way to use up leftover chicken. Unlike most recipes for poppy seed chicken casserole, this recipe is made entirely from scratch. Instead of using canned cream of chicken soup, this recipe calls for a homemade roux to thicken the casserole filling. The crunchy, buttery topping is the perfect complement to the rich, creamy, and flavorful chicken filling. This easy chicken casserole is a must-have in your weekly dinner rotation.
Cooking Vessel Size: 1.5-quart baking dish
For the topping:
1/2 stick/57g butter, melted
1 sleeve Ritz crackers, crushed
1 tablespoon/8.75g poppy seeds
For the filling:
3 cups/450g cooked, shredded chicken
1 small yellow onion, diced
3 cloves garlic, minced
4 tablespoons/56.8g butter
4 tablespoons/31.2g flour
1/2 teaspoon Italian seasoning
salt and pepper to taste
1 1/2 cup chicken stock
1 (8-ounce/225g) container sour cream
To make the topping, combine 4 tablespoons melted butter with the crushed crackers and poppy seeds. Set aside.
Preheat the oven to 350 degrees F. Begin by melting four tablespoons of butter in a large skillet over medium-high heat. Add the onion and season with salt and pepper to taste. Add the Italian seasoning. Cook the onions for 5-10 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Add flour to the pan and cook for 2 minutes. Slowly whisk in the chicken broth. Whisk until smooth. Bring to a simmer and cook for 3 minutes or until thickened. Add in the sour cream and stir to combine. Remove the pan from the heat and carefully fold in the cooked chicken. Transfer to a greased baking dish.
Top the chicken mixture with the cracker mixture. Bake for 20 minutes or until the topping is golden brown and casserole is bubbling. Serve over egg noodles or rice if desired.