Poppy Seed Chicken Casserole

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

Poppy Seed Chicken Casserole
Makes 6 servings
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0 calories
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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
Instructions
  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.
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calories
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fat
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Southern Cast Iron https://www.southerncastiron.com/

2 COMMENTS

  1. In your Slow Cooker Sausage and Seafood Gumbo recipe (which, by the way, is delicious), you state that the oilflour 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.

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