Creamy chicken poppyseed casserole with tons of flavor and made without any "cream of" soup!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
3boneless skinless chicken breasts, cooked and shredded, (about 3-4 cups of shredded chicken)
3tablespoonsbutter
1teaspoonminced garlic
3tablespoonsflour
1cupmilk
1cupchicken broth
8ouncesplain greek yogurt , OR sour cream
4ouncescream cheese
1 ½teaspoonssalt, or to taste
½teaspoonblack pepper
1tablespoonpoppy seeds
½cupshredded parmesan cheese
1sleevebuttery round crackers, (like Ritz), crushed - about ⅔ cup
4tablespoonsbutter, melted
optional: chopped parsley
Instructions
Preheat oven to 375. Grease a casserole dish.
Melt butter in a large sauce pan over medium heat. Add garlic and saute for 1 minute until fragrant. Add flour and stir until mixture clumps together.
Gradually whisk milk into sauce pan. Add chicken broth, greek yogurt (or sour cream), cream cheese, salt, and pepper. Simmer 5-10 minutes until cream cheese is melted (stir to combine).
Add shredded chicken and poppy seeds to sauce mixture and stir. Transfer to casserole dish. Sprinkle with parmesan cheese. Top with cracker crumbs. Drizzle melted butter over crumbs. Bake for 15 minutes. Garnish with chopped parsley if desired and serve.
Notes
Rotisserie or leftover shredded chicken works great in this recipe!