Poppy Seed Chicken Broccoli Casserole

Overhead view of poppy seed chicken casserole on a dark blue plate with a fork. Garnished with fresh parsley and black pepper.

Poppy Seed Chicken Broccoli Casserole

Course: Main Dish

Cuisine: American

Keyword: chicken casserole

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 756kcal

Author: Malinda Linnebur

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!

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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

Preheat oven to 350℉.
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.

Nutrition