Ingredients:

  • 5 cups (approximately 600g) cooked, shredded chicken
  • 1 cup (227g) sour cream
  • 2 (10.5 ounce/298g each) cans condensed cream of chicken soup, undiluted
  • 1 Tablespoon (15ml) poppy seeds
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 cups (approximately 200g) crushed Ritz crackers
  • 1/3 cup (75g) melted unsalted butter
  • Chopped fresh flat-leaf parsley or curly parsley (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
  2. In a large mixing bowl, combine the sour cream, cream of chicken soup, poppy seeds, and black pepper. Stir well.
  3. Add the shredded chicken to the creamy mixture and stir until evenly coated.
  4. Pour the chicken mixture into the prepared casserole dish and spread evenly.
  5. In a small mixing bowl, combine the crushed Ritz crackers and melted butter. Toss until well coated.
  6. Sprinkle the buttery Ritz cracker mixture evenly over the chicken mixture.
  7. Bake in the preheated oven for 25-30 minutes, or until the filling is hot and bubbly and the topping is golden brown. Poppyseed chicken casserole Easy poppyseed.
  8. Remove from the oven and garnish with fresh parsley. Season with salt & pepper to taste. Serve hot.