Description
A creamy and comforting Poppy Seed Chicken Noodle Casserole featuring tender chicken, egg noodles, sour cream, and a crunchy poppy seed Ritz cracker topping, baked to golden perfection. Perfect for a hearty family dinner or potluck.
Ingredients
Scale
Main Ingredients
- 4 cups cooked chopped chicken
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1 (16-oz) container sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 Tbsp poppy seeds
- 12 oz egg noodles
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Noodles: Prepare the egg noodles according to the package instructions, then drain and set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked chopped chicken, cream of chicken soup, sour cream, onion powder, garlic powder, and poppy seeds. Stir well to evenly incorporate all ingredients. Then fold in the cooked and drained egg noodles.
- Assemble Casserole: Pour the chicken and noodle mixture into the prepared baking pan, spreading it out evenly.
- Prepare Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until fully coated. Evenly sprinkle this buttery cracker mixture over the top of the casserole for a crunchy finish.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until heated through and the topping is golden brown and crispy.
Notes
- For extra flavor, consider adding a pinch of black pepper or chopped fresh herbs such as parsley or thyme.
- You can use rotisserie chicken as a quick shortcut for cooked chicken.
- If you prefer a lower fat version, use reduced-fat sour cream and light butter or margarine for the topping.
- Make sure to crush the Ritz crackers finely so the topping bakes evenly and crisps nicely.
- This casserole can be prepared ahead of time and refrigerated before baking; just add extra baking time if baking from cold.
