This Poppy Seed Chicken Broccoli Casserole is a spin on the classic casserole. It has a made from scratch sauce, chicken, broccoli, and of course poppy seeds!
My family is big on comforting casseroles like this one! We also love this Chicken and Stuffing Casserole because it’s kind of like Thanksgiving in a pan. This Million Dollar Spaghetti is perfect for taking to a potluck and this Slow Cooker Bacon Cheeseburger Tater Tot Casserole is a super yummy crockpot casserole.
This is a casserole that everyone loves but I wanted to change it up a bit. Instead of using canned condensed soup, there is a homemade cream sauce and I added in some broccoli for good measure.
I always felt the condensed soup was a little too heavy for the casserole and it was really all I tasted. The sauce really isn’t that hard to make and the dish tastes a lot better with it!
Reasons You Will Love This Poppy Seed Chicken Broccoli Casserole
- freezer-friendly
- perfect for sharing with a neighbor or loved one
- no condensed soup which lets the other flavors shine through
- buttery ritz cracker topping
- easy to make and perfect for any night of the week
Ingredients
CHICKEN: I am using chicken breasts and cooking them with the onion and mushrooms but if you have pre-cooked chicken you can use that too!
ONION, GARLIC, MUSHROOMS, BROCCOLI: These are the vegetables in this casserole and add lots of flavor.
CHICKEN BROTH, MILK, SOUR CREAM: These are what make the creamy sauce.
CHICKEN BOUILLION, POPPY SEEDS, CELERY SALT: These add flavor, and can’t have poppy seed casserole without them, lol!
RITZ CRACKERS, BUTTER: These make the yummy buttery crunchy topping.
How To Make Poppy Seed Chicken Broccoli Casserole
CHICKEN AND VEGGIES: Start by cooking the chicken, mushrooms, onion, and garlic until the onion softens.
CREAM SAUCE: Stir in the flour and cook for 1-2 minutes. Whisk in the broth and simmer just until starts to thicken. Stir in the milk, sour cream, broccoli, poppy seeds, and celery salt.
TOPPING AND BAKE: Combine the melted butter and crushed crackers and sprinkle on top of the casserole. Bake for 25 minutes or until hot and bubbly.
FAQs
Yes! However, I don’t recommend freezing before baking since the broccoli isn’t cooked and it can lose color. But if that is not a concern then freeze unbaked casserole without the topping covered tightly in heavy-duty foil. Freeze for 1 month. Freeze baked casserole covered in heavy-duty foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Cover casserole with foil and reheat in a 350 degree oven until heated through. Can broil the topping to crisp it back up. For a single serving can reheat in the microwave.
Yes! Assemble casserole except for the topping. Cover and place in the refrigerator for up to 24 hours. Remove from refrigerator at least 30 minutes before baking and top with topping.
Tips and Suggestions
- Replace the chicken with cooked chicken such as rotisserie. Add to the casserole when adding the sour cream.
- Stir in 2 cups of cooked rice before adding the topping to make it an even heartier meal.
- If you don’t want to make the sauce from scratch replace the flour, broth, milk, and chicken bouillon with 2 cans of cream of chicken soup and use 16 ounces of sour cream.
Serving Suggestions
I like to serve this casserole with a simple side salad most of the time. However, these Simple Roasted Green Beans would pair nicely and so would this Maple Roasted Butternut Squash.
If you are wanting a fancier salad this Spinach, Apple, and Pomegranate Salad will do the trick! Or try this refreshing Tomato Cucumber and Avocado Salad.
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Poppy Seed Chicken Broccoli Casserole
Ingredients
- 2 large chicken breasts, cut into small pieces
- 4 tablespoons butter
- 2 cups (115g) sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- ⅓ cup (55g) all purpose flour
- 1 cup (235ml) chicken broth
- 1 teaspoon chicken bouillon
- 1 cup (235ml) milk
- 8 ounces (225g) sour cream
- 2 cups chopped broccoli
- 1 tablespoon poppy seeds
- ½ teaspoon celery salt
- 2 cups (125g) crush Ritz crackers
- 4 tablespoons butter, melted
Instructions
- In a large oven going skillet (at least 12" skillet) melt butter over medium heat. Cook chicken, mushrooms, onion, and garlic until onion starts to soften. Stir in the flour and cook for 1-2 minutes.
- Whisk in the chicken broth and bouillon. Simmer until starts to thicken. Stir in the milk, sour cream, broccoli, poppy seeds, and celery salt.
- Mix the crushed crackers with the melted butter and sprinkle over casserole. Bake for 25-30 minutes or until hot and bubbly.
Notes
- FREEZER-FRIENDLY: I don’t recommend freezing before baking since the broccoli isn’t cooked and it can lose color. But if that is not a concern then freeze unbaked casserole without the topping covered tightly in heavy-duty foil. Freeze for 1 month. Freeze baked casserole covered in heavy-duty foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 4 days.
Had not made this for a while and made it the other day. It was as good as always.
I haven’t made it for awhile either!! Now, that it’s cooling down slightly comfort foods are back on the menu. Thanks Grandma!