This poppy seed chicken casserole is really easy to make and is a wonderful take-along dish for potluck meals.
This casserole is super easy to make and tastes delicious. Plus, it’s very easy to double or triple if you need to do so. My favorite part about this bake is that you don’t need to deal with a raw chicken as the recipe calls for a rotisserie bird. So simple! I hope you and your family enjoy this recipe for poppy seed chicken casserole as much as mine did.
If I had a nickel every time I smiled with a poppy seed grin…
Ingredients
1 rotisserie chicken
2 tablespoons Kerrygold butter
8 ounces sliced fresh mushrooms
2 cans Campbell’s cream of chicken soup
16 ounces Daisy sour cream
1 tablespoon poppy seeds
1 sleeve Ritz crackers
1/3 cup butter melted
Instructions:
Remove the chicken from the bones and shred it. Melt the butter in a sauté pan and cook the mushrooms until they have released all their juice and they are well browned. Reserve. In a large bowl, mix the chicken soup, sour cream, and poppy seeds. Season to taste with salt and pepper. Add the mushrooms and the chicken.
Pour chicken mixture into a 9-by-13 dish. Crush the crackers and mix with the melted butter. Sprinkle over the top of the chicken. Bake at 350 degrees for 30 minutes.
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Quick tip: This casserole is very easy to double and perfect for potluck suppers.
