Poppy Seed Chicken Casserole

Now, wait a minute…

This is a book blog, not a food blog.

I know, I know. But I posted that picture down there on Instagram the other day, and lots of people asked me to share the recipe for this creamy and delicious chicken casserole. Who am I to deny my friends tasty food?

Poppy Seed Chicken Casserole is my husband’s all-time favorite meal. His mom makes it for his birthday and during the holidays and sometimes just because, and he devours it. I have no idea where she picked up the recipe (if you happen to know its origin, please do let me know!), but this tasty dish is very much an Upperman family staple.

Crazy that last week was my first attempt at making it, right? My husband loves this casserole so much, and his mom (and sister) make it so well. I wasn’t sure I could do the dinner justice. Poppy Seed Chicken Casserole sits atop a high, high pedestal in our family, and I was intimidated. But, I gave it my best shot and it turned out great — yay!

The recipe is below. Let me know if you make it, and if it’s a hit!

Poppy Seed Chicken Casserole

1 Package Egg Noodles
2 Tbsp Olive Oil
2 lbs Chicken, boiled and cut (I roasted mine with salt, pepper, & garlic powder)
2 Cans Cream of Chicken Soup (I used the 98% fat-free version)
1 1/2 C Sour Cream (I used low-fat Greek Yogurt)
1 8 oz Can Sliced Water Chestnuts, drained
1/2 C Cooking Sherry (I used Chicken Stock because I only buy drinking wine)
1 Tspn Dried Tarragon
1/2 Tspn Ground White Pepper
1/8 Tspn Ground Red Pepper
2 Cups Butter-Flavor Cracker Crumbs (I used Reduced-Fat Ritz)
1/3 C Butter or Margarine, melted (I would never use margarine for anything!)
3 Tspn Poppy Seeds

Cook noodles according to package directions. Drain and toss with olive oil. Place noodles in a 9×13 greased glass baking dish. In a bowl, combine chicken, soup, sour cream, water chestnuts, sherry, tarragon, and peppers. Pour chicken/soup mixture over the noodles. Add cracker crumbs to a large plastic bag (I crumbled mine in this same bag) and pour in melted butter and poppy seeds. Shake until well blended. Sprinkle cracker crumb mixture over the casserole. Bake uncovered at 350 degrees for 55-60 minutes, or until heated through. (Notes: You can freeze this before baking. Just thaw in the fridge before heating as directed above. Also… This is A LOT of food. Make for a crowd, or expect leftovers.)

That’s it! Eat and enjoy!

Then go read a good book. πŸ™‚

What’s your family’s favorite meal?

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5 responses to “Poppy Seed Chicken Casserole

  1. Thanks, Katy! Pinning this! πŸ˜€

  2. That sounds so fattening and right up our alley! Thanks!

  3. Mmmm sounds yummy! Our favorite is my grandmother’s macaroni and cheese bake (though updated by us). So good!

  4. Rachelwrites007

    Thank you so much. This looks delicious! Mmmm!

  5. That looks SO tasty! I love casseroles or any other one-dish slow cooker meal. And now I really need to go think about supper. Too bad I don’t have the ingredients for this kicking around my kitchen today! πŸ™‚