Poppyseed chicken is a classic, family-friendly casserole that’s simple to prepare and makes plenty to feed a crowd. I gave this version a small twist by caramelizing the onions first. That extra step adds about 15 minutes to the prep, but it turns the sauce a rich golden color and brings deeper, sweeter flavor than using raw onions.
This isn’t a diet dish, but it’s indulgent in the best way: creamy, comforting, and topped with a crunchy buttery cracker-and-poppyseed crumb. I like to serve it with brown rice and a simple salad to balance the richness. If you’re collecting weeknight dinner ideas, this one is a reliable go-to—easy to make, satisfying, and loved by picky eaters and adults alike.
Poppyseed Chicken
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Ingredients
- 1 Tbsp olive oil, or vegetable or canola
- 1 sweet onion, diced
- salt and pepper
- 2 or 3 boneless skinless chicken breasts, cut into 1-inch cubes
- 8 oz light sour cream
- 2 (10.5oz) cans condensed cream of chicken soup
- ½ cup butter
- 1 ½ Tbsp poppyseeds
- 1 sleeve (32) Ritz Crackers, lightly crushed (still semi-chunky)
Instructions
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Heat the oil in a large, deep skillet over medium heat. Add the diced onion and cook, stirring frequently, for about 15 minutes until the onion is a light golden brown and beginning to caramelize.
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Season the cubed chicken with salt and pepper, add it to the skillet, and cook until the chicken is browned. The onions will continue to deepen in color as the chicken finishes cooking.
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Stir in the sour cream and condensed cream of chicken soup. Mix until everything is heated through and well combined.
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In a separate bowl, melt the butter and toss with the crushed Ritz crackers and poppyseeds until evenly coated.
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Transfer the chicken mixture to a 13×9-inch baking dish. Sprinkle the cracker topping evenly over the casserole. Bake at 350°F (175°C) for 20–30 minutes, or until bubbly and heated through. Serve over rice.
Notes
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