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Easy Creamy Poppy Seed Chicken Casserole Recipe

By Ashley McCrary

Published Sep 22, 2020 Updated Jun 08, 2024

4.93 from 13 votes

DFDairy FreeGFGluten Free

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This creamy Poppy Seed Chicken Casserole is an easy comfort food recipe lightened up a bit to make it gluten-free, with a dairy-free option. A family favorite in my house, this is a great make-ahead option for busy weeknights and freezer-friendly for easy meal prep. 

This recipe was previously Whole30 compliant, but the updated version in the recipe card is different. The previous recipe is located in the notes section.

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What Makes This Recipe Great

I grew up with a mother that made the most delicious casseroles. They were so darn good, full of flavor, and have made an imprint on my memory and stomach. In an effort to recreate her original recipe (a most beloved Southern dish) a tiny bit healthier, this easy recipe is adjusted to be gluten-free with options for dairy-free if needed! Enter Poppy Seed Chicken Casserole, a creamy, delightful chicken dish packed with protein and deliciousness in every bite. 

This creamy chicken casserole is made with cooked chicken, aromatic vegetables, simple seasonings, our cream or Greek yogurt, and a crisp, buttery panko topping. Prepped in just 10 minutes with under 30 minutes to bake. This dish is making weeknight dinners that the whole family (including the kids!) will love SO much easier! 

If you love chicken casseroles, check out my Buffalo Chicken Casserole, Chicken Tortilla Casserole, or this Chicken Pot Pie Casserole.

Ingredient Notes

• Cooked boneless chicken breasts: Shredded or diced. Feel free to use rotisserie chicken or leftover chicken cut into bite-size pieces.
• garlic
• yellow onion
• Homemade Cream of Chicken Soup
• light sour cream: Substitute dairy-free sour cream or Greek yogurt.
• poppy seeds
• garlic powder
• celery salt
• poultry seasoning
• onion powder
• salt and black pepper to taste
• butter or vegan butter

Topping

• GF panko: Some recipes call for buttery Ritz Cracker crumbs, which you are more than welcome to use. I used gluten-free panko in this recipe.
• butter
• garlic powder
• poppy seeds
• salt

How to Make Poppy Seed Chicken Casserole

1. Preheat oven to 350 degrees F.
2. In a small skillet, sauté the onions and minced garlic in a tbsp olive oil.
3. Mix Ingredients: In a large mixing bowl, combine the cooked shredded or diced chicken, prepared homemade Cream of Chicken Soup or substitute store-bought, sour cream (or substitute with dairy-free or Greek yogurt), 1-2 tablespoons of poppy seeds, salt, and pepper to taste, 1 teaspoon of garlic powder, 1/2 teaspoon of celery salt, 1/2 teaspoon of poultry seasoning, 1/2 teaspoon of onion powder and the sautéed onions and garlic. Mix well until all ingredients are evenly incorporated.
4. Prepare Topping: In a separate bowl, melt 2 tablespoons of butter. Add 2 1/2 cups of gluten-free Panko breadcrumbs, 1/2 teaspoon of garlic powder, 1 tablespoon of poppy seeds, and a pinch of salt. Mix until the breadcrumbs are evenly coated with the butter and seasonings. Add to a skillet and lightly toast until slightly brown.
5. Assemble Dish: Transfer the chicken mixture into a baking dish in an even layer ( I used an 11-inch oval baking dish and it turned out great. But a 9×13 baking dish will work too). Spread out the mixture evenly. Bake for 20 minutes. Remove from the oven and sprinkle the toasted panko evenly over the top of the casserole. Drizzle with the 2 tbsp melted butter over the panko. Cook for another 6-8 minutes. For the last 2 minutes, you can turn the oven to broil to get the breadcrumbs nice and toasty and golden brown. Make sure to keep a close eye so you don’t burn them.
6. Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.

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Easy Creamy Poppy Seed Chicken Casserole Recipe

By: Ashley McCrary

4.93 from 13 votes

This creamy Poppy Seed Chicken Casserole is an easy comfort food recipe lightened up a bit to make it gluten-free, with a dairy-free option. A family favorite in my house, this is a great make-ahead option for busy weeknights and freezer-friendly for easy meal prep. 

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Ingredients  

1x2x3x

• ▢ 5 1/2 cups cooked chicken shredded or diced
• ▢ 1 clove garlic minced
• ▢ ½ yellow onion diced
• ▢ 1 serving homemade Cream of Chicken Soup*
• ▢ 1 1/2 cup light sour cream or sub dairy-free or Greek yogurt
• ▢ 1-2 tablespoon poppy seeds
• ▢ 1 tsp garlic powder
• ▢ 1/2 teaspoon celery salt
• ▢ ½ tsp poultry seasoning
• ▢ 1/2 teaspoon onion powder
• ▢ salt and pepper to taste
• ▢ 2 tbsp butter melted

Topping

• ▢ 2 1/2 cups GF Panko
• ▢ 2-3 tbsp butter or vegan butter
• ▢ ½ tsp garlic powder
• ▢ 1 tbsp poppy seeds
• ▢ Pinch salt
• ▢ Old Whole30 Version of this recipe in notes below

Instructions 

• In a small skillet, sauté the onions and minced garlic in a tbsp olive oil.
• Mix Ingredients: In a large mixing bowl, combine the cooked shredded or diced chicken, prepared homemade Cream of Chicken Soup or sub store-bought, sour cream (or substitute with dairy-free or Greek yogurt), 1-2 tablespoons of poppy seeds, salt and pepper to taste, 1 teaspoon of garlic powder, 1/2 teaspoon of celery salt, 1/2 teaspoon of poultry seasoning, 1/2 teaspoon of onion powder and the sautéed onions and garlic. Mix well until all ingredients are evenly incorporated.
• Prepare Topping: In a separate bowl, melt 2 tablespoons of butter. Add 2 1/2 cups of gluten-free Panko breadcrumbs, 1/2 teaspoon of garlic powder, 1 tablespoon of poppy seeds, and a pinch of salt. Mix until the breadcrumbs are evenly coated with the butter and seasonings. Add to a skillet and lightly toast until slightly brown.
• Assemble Dish: Transfer the chicken mixture into a baking dish ( I used an 11 inch oval baking dish and it turned out great. But a 9×13 baking dish will work too). Spread out the mixture evenly. Bake for 20 minutes. Remove from the oven and add the toasted panko evenly over the top of the casserole. Drizzle with the 2 tbsp melted butter over the panko. Cook for another 6-8 minutes. The last 2 minutes you can turn the oven to broil to get the breadcrumbs nice and toasty. Make sure to keep a close eye so you don’t burn them.
• Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.

Notes

• This recipe was previously Whole30 compliant, but the updated version is not. Old recipe below. 

Expert Tips

• • You can sub a 10.5 oz can of store-bought cream of chicken for my recipe. However, homemade version does come with a dairy-free and gluten free option. Be sure to read the labels when buying at the store for dietary needs.
  • Make this dairy-free buy using vegan butter and dairy-free sour cream. 
  • Place this on the bottom rack so the topping does not burn.
  • Feel free to add a cooked green vegetable like spinach, broccoli, peas, or green beans to this casserole to pack in extra veggies. 
  • If you prefer an alternative to breadcrumbs for the topping, you can use buttery Ritz crackers or other favorite buttery crackers of choice. 

•  

Make Ahead Tips

I suggest making everything but the topping. So you can do steps 1-4 in the instructions. Wrap the dish with foil or plastic wrap and place in the refrigerator. Right before heating, make the topping and add to the top. Pop it in the oven and cook. This would be a great dish to make at a family gathering or even Thanksgiving. Simply make the night before to save time on the big day!

Storage Tips

Store leftovers in an airtight container. It will last in the fridge for up to 4 days. Reheating this casserole in the oven is most ideal (at 350F for 10-15 minutes), but you can also reheat in the microwave for 2-3 minutes. 

To freeze, be sure to freeze the poppy seed chicken casserole before baking. This includes the topping. Cover the pan tightly with foil or a tight-fitting lid and store in the freezer for up to 1-2 months. Let thaw overnight in the fridge, then bake according to recipe instructions. 

Whole30 Version

• 5-6 cups chicken breast, cubed or shredded
• 1 cup dairy-free sour cream
• 1 cup chicken broth
• 1/2 cup unsweetened coconut milk, canned
• 2 tbsps ghee
• 1 1/2 tbsp poppy seeds
• 1 tsp garlic powder
• 3/4 tsp onion powder
• salt and pepper to taste
• 1/2 tsp xanthan gum
• 12 oz bag cauliflower rice

Topping

• 1 3/4 cup almond flour
• 1 egg white
• 1 tsp salt
• 1/2 cup melted ghee

1. Preheat oven to 350°F and grease a 9×13 pan.
2. In a pot over medium heat, combine chicken, broth, coconut milk, onion powder, garlic powder, and xanthan gum. Stir until thickened, about 3–4 minutes. Mix in chopped chicken, sour cream, cauliflower rice, and poppy seeds. Spread into baking dish. In a bowl, mix almond flour, egg white, melted ghee, and salt until crumbly. Sprinkle over casserole.
3. Bake 30–35 minutes until bubbly. Let cool slightly before serving.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 45g | Protein: 28g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 560mg | Potassium: 419mg | Fiber: 2g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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