Cheese cracker crumbs add a wonderful crunch to this Poppy Seed Chicken Casserole, a Southern classic.
Poppy Seed Chicken Casserole
2017-06-27 17:39:53
Makes 6 servings
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
- ½ cup unsalted butter
- 1 cup chopped mushrooms
- ½ cup chopped yellow onion
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 (8-ounce) package cream cheese, softened
- 4 cups shredded cooked chicken
- 1 tablespoon poppy seeds
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups crushed cheese crackers
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°.
- 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.
- Bake until bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.
Southern Cast Iron https://southerncastiron.com/
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.
Stupid question, but I just never understood. When recipes call for a 10” cast iron skillet, is that the diameter of the bottom of the pan or the diameter of the lip of the pan? If I guess incorrectly I risk possibly overcooking or undercooking.
Hi Keith, that’s not a stupid question at all! We measure pans across the top, not the bottom cooking surface. Here’s how we size pans. https://southerncastiron.com/size-matters/