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Skillet Poppy Seed Chicken Casserole

Skillet Poppy Seed Chicken Casserole

I recently stumbled upon this recipe at Creme de la Creme for a scratch-made version of a casserole I had a very long time ago at a friend’s house. I decided to adapt the recipe a bit by adding sauteed onions and mushrooms to it as well as cooking it in my cast iron skillet instead of a baking dish. The recipe was fun to make, smelled amazing while it baked, and was comforting, delicious & a hit with the whole family. Poppy seed chicken casserole is very rich and decadent so I balanced the meal out with a big batch of roasted veggies and they paired nicely. My husband, daughter, and I had the leftovers today and it was tasty.

Skillet Poppy Seed Chicken Casserole

How to Make a Skillet Poppy Seed Chicken Casserole

Preheat the oven to 375 degrees.

Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the mushrooms and onion then cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are golden brown and the onion is softened. Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the mushroom mixture from the skillet onto a plate; set aside.

Heat the remaining 3 tablespoons of butter in the same cast iron skillet over medium-high heat. Add the flour and cook, whisking constantly, for 3 minutes. Slowly add the chicken broth and milk while constantly whisking. Add the sour cream and cream cheese then simmer, stirring often, for 7-10 minutes, or until the cream cheese is melted and the sauce has thickened. Add the chicken, mushroom mixture, and poppy seeds to the sauce and stir until combined. Taste and season with a bit of sea salt and lots of cracked pepper, to taste.

Skillet Poppy Seed Chicken Casserole

Make the topping by combining the crushed sleeve of Ritz crackers and the melted butter together in a bowl; mix until well combined.

Sprinkle the top of the casserole evenly with the parmesan cheese followed by the crushed Ritz topping. Place into the oven and bake for 15-20 minutes, or until casserole is bubbling and the topping is golden brown. Remove from the oven and allow to cool for a few minutes. Top with fresh parsley and serve. Enjoy.

Skillet Poppy Seed Chicken Casserole

Skillet Poppy Seed Chicken Casserole

Skillet Poppy Seed Chicken Casserole

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking / Original by Creme de la Crumb

Ingredients

Casserole:

  • 4 tbsp butter, divided
  • 5-6 button mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 large clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup sour cream
  • 4 oz cream cheese
  • 3 cups leftover roasted chicken, chopped
  • 1 tbsp poppy seeds
  • 1/4 cup Parmesan cheese, grated

Ritz Topping:

  • 1 sleeve of Ritz crackers, crushed
  • 2 tbsp butter, melted

Instructions

  • Preheat the oven to 375 degrees. 
  • Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the mushrooms and onion then cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are golden brown and the onion is softened. 
  • Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the mushroom mixture from the skillet onto a plate; set aside.
  • Heat the remaining 3 tablespoons of butter in the same cast iron skillet over medium-high heat. 
  • Add the flour and cook, whisking constantly, for 3 minutes. 
  • Slowly add the chicken broth and milk while constantly whisking. 
  • Add the sour cream and cream cheese then simmer, stirring often, for 7-10 minutes, or until the cream cheese is melted and the sauce has thickened. 
  • Add the chicken, mushroom mixture, and poppy seeds to the sauce and stir until combined. Taste and season with a bit of sea salt and lots of cracked pepper, to taste. 
  • Make the topping by combining the crushed sleeve of Ritz crackers and the melted butter together in a bowl; mix until well combined.
  • Sprinkle the top of the casserole evenly with the parmesan cheese followed by the crushed Ritz topping. 
  • Place into the oven and bake for 15-20 minutes, or until casserole is bubbling and the topping is golden brown. 
  • Remove from the oven and allow to cool for a few minutes. Top with fresh parsley and serve. Enjoy.
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9 Comments

  1. I have never thought of using poppy seeds in savoury dishes…This looks so good with that golden crusty topping.

  2. Looks very good as always Pam and I hope you are teaching your kids to cook as they are unlikely to find a partner who cooks them the great food that you do.

  3. Neat dish! LOVE poppy seeds, and this is such a fun way to use them. And who doesn’t need more casserole recipes? This is a good one — thanks.

  4. I have been trying to buy poppy seeds here for weeks now but cannot find any!! Never the less the recipe sounds great. Have a good day, Diane

  5. 5 stars
    What a wonderful, amazing recipe for me. Ingredients, way of cooking nothing usual in Spain
    I have loved, as always, to visit your blog and discover the American gastronomy
    Regards from “Mi Cocina”

  6. Poppy seeds add a little something, don’t they? Sometimes I’ll add sesame seeds, too, just for a little crunch. This looks like a very tasty and filling casserole, and it must have been perfect with your roasted veggies.

  7. This is such a different recipe. I can’t remember ever having a savory dish like this with poppy seeds. Thanks for sharing it with us Pam.

  8. this casserole was a staple for my family when i was a kid but i hardly ever make it now! my excuse? i never have poppy seeds! 🙂