Poppy Seed Chicken Casserole

poppy seed chicken casserole

Cheese cracker crumbs add a wonderful crunch to this Poppy Seed Chicken Casserole, a Southern classic.

Poppy Seed Chicken Casserole
Makes 6 servings
Write a review
  1. ½ cup unsalted butter
  2. 1 cup chopped mushrooms
  3. ½ cup chopped yellow onion
  4. ⅓ cup all-purpose flour
  5. 2 cups chicken broth
  6. 1 cup whole milk
  7. 1 (8-ounce) package cream cheese, softened
  8. 4 cups shredded cooked chicken
  9. 1 tablespoon poppy seeds
  10. ½ teaspoon kosher salt
  11. ½ teaspoon ground black pepper
  12. 2 cups crushed cheese crackers
  13. 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add mushroom and onion; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour; cook, stirring constantly, 2 minutes. Gradually whisk in broth. Cook, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; whisk in milk and cream cheese until smooth. Stir in chicken, poppy seeds, salt, and pepper. In a small bowl, stir together crushed crackers and melted butter. Sprinkle over casserole.
  3. Bake until bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. In your Slow Cooker Sausage and Seafood Gumbo recipe (which, by the way, is delicious), you state that the oil\flour roux should be cooked for 30 minutes. Is this a typo? I’ve never cooked a roux that long. I believe it should read 3 minutes.

    Just subscribed to your publication. Looking forward to every mouth-watering bite!!

    • A good roux takes time to cook. I cook roux for about an hour. That’s the Cajun way for a roux that tastes delicious even by itself.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.