Poppyseed Chicken Casserole {Makeover}

When my husband and I first got married I couldn’t cook a thing. Not one thing. I made muffins that my husband had fun throwing at the wall. We even had a few dents in the walls afterward. It seemed like it was a stream of cooking mishaps. We ate out so much that my poor husband lost weight our first few months of marriage.

poppyseed chicken casserole

After several months my husband suggested that I call his Mom for some of his favorite recipes. He knew a lot of them were easy to make. This poppyseed chicken casserole is one that was one of my husband’s favorites growing up.
poppy seed chicken casserole

The original recipe calls for Ritz crackers, a can of cream of chicken soup, sour cream, butter, chicken and poppyseeds.  My husband can usually tell when I’ve substituted ingredients, but I’ve slowly adapted him to the taste of this better for you version.  Make sure you read the tips below the recipe directions for brand name suggestions.

Poppyseed Chicken Casserole 

Serves 6

For the Topping:

1/2 cup butter, melted

35 wheat crackers (like Wheat Thins or Back To Nature)

1 tablespoon poppyseeds

For the Casserole:

4 boneless, skinless chicken breasts cooked and cut into bite sized pieces

1 8 ounce container light sour cream

1 10 oz can reduced fat cream of chicken soup

2 cups reduced fat cheddar cheese, shredded

Preheat oven to 350 degrees. In a Ziploc bag, place the crackers. Seal and use a rolling pin to crush the crackers finely. Place the cracker crumbs, butter, and poppyseeds in a small bowl. Mix with a fork until mixture resembles coarse crumbs. Set aside.

In a large bowl, mix together the cut chicken, sour cream, soup and cheddar cheese. Mix until well combined. Pour the chicken mixture into an 8×8 or 9×9 inch pan and spread evenly over the bottom of the pan. Sprinkle the topping evenly over the casserole.

Bake at 350 degrees for approximately 25-30 minutes or until the casserole is bubbly and the cheese has melted.

Food suggestions:

* For the cream of chicken soup, you can use Campbell’s reduced fat. There are also several organic varieties like Health Valley and Pacific Foods. However, from the people that have bought it, they state that the organic brands are not lower fat. You can also order the organic brands from Amazon.

* For the low fat sour cream, look for Humbouldt or Organic Valley. Both are organic.

* I like using Cabot 1% cheddar cheese.

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  1. is there a way to make this a freezer meal??

    • burntapple says

      You could try, but I haven’t had luck with it since it is a creamier meal. Often times when you try to freeze meals that have a higher content of dairy or cream, it will seperate or become grainy when you thaw or reheat. While I have done it before and no one from the family has complained, this is one of those meals that is best cooked and eaten same day. I hope this helps, please feel free to ask me questions anytime you have them. Traci

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