Easy Creamy Poppy Seed Chicken Casserole Recipe
Published Sep 22, 2020 Updated Jun 08, 2024
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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 is not.
Table of Contents
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
- Preheat oven to 350 degrees F.
- 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 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.
- 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 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.
- Serve: Once baked, remove from the oven and let it cool for a few minutes before serving.
Mac’s Pro Tips
Expert Tips
- 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.
Recipe FAQs
In this poppy seed chicken recipe, there is no need to soak the poppy seeds, as they will soften in the creamy sauce as the casserole bakes.
Make this dairy-free buy using vegan butter and dairy-free sour cream.
You can sub a 10.5 oz can of store-bought cream of chicken for my recipe. However, my 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.
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Easy Creamy Poppy Seed Chicken Casserole Recipe
Ingredients
- 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
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.
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family LOVED this dish! I grew up eating the not so healthy original recipe, and this healthier version is just as creamy and comforting as the original! One of my kiddos went on and on about how good it was. Not only is this dish delicious, it’s very easy to make. Already looking forward to leftovers for lunch tomorrow 😊
My husband literally gave me a high five while shoveling this into his mouth. 5 year old cleared her plate. Absolute win all around!
This makes me so happy to hear. Thank you
I have made this recipe twice now and it is a hit with my whole family including my 7,6&2 year old. Which is saying a ton because my family LOVES the original poppyseed chicken casserole recipe, I have been making it for years. The two times I have made this they have literally ate almost the entire thing. We’ve hardly had any leftovers! It’s incredible and soooo easy. This will be on repeat in our house along with soo many other Healthylittlepeach recipes!!
This comment just made my night. Thank you for trying and loving my recipes.
This is in the oven as I type this! Poppy Seed Chicken is one of my favorite comfort foods from childhood. I am so happy to have a Whole 30/healthier version!
YAY~! This makes me so happy. Thank you
Excited to try this!
Do you recommend a specific way to cook/season the chicken before chopping?
This was so delicious! Just moved to my “keeper” file! I was not familiar with poppyseed casserole prior to finding this version…. But it’s a winner! Made exactly per the recipe and instructions… ate for lunch all week. Thanks!
Oh my goodness! This is amazing! I made one for a postpartum freezer meal but taste tested it and will need to make another one. It didn’t make it to the freezer. So good!
This is so great to hear, Charity. Thank you!
This was amazing! My whole family enjoyed it!
If you are not doing paleo but just wanting a dairy free version, can you use regular rice instead of cauliflower rice? Or is the cauliflower used for consistency of the casserole? I usually make regular poppyseed chicken and serve it over rice so I’m just wanting to make sure the cauliflower rice is just a substitute for regular rice and not something to help thicken the casserole up?? Thanks for your help! I was excited to find this recipe
I was excited at first to look at this because Chicken Poppy Seed is my favorite casserole. However, this is not Whole 30 Approved. Even with the homemade Cream of Chicken Soup. There are no grains allowed on whole thirty and that includes most gluten free flours and gluten free panko. I definitely think that this is healthier than the original version, but it’s not Whole 30 Approved.
My old recipe was Whole30 approved, however the updated recipe is not and is not labeled as Whole30 approved.
But why? I came to find one of our fav places while 30 dishes that I had pinned. Why change it? Couldn’t you just have made a new post?
So sorry Danielle. As a blogger I have to look at numbers and change recipes that aren’t working. This recipe had to be updated and I am so sorry you didn’t get a printed copy before I revamped the recipe. I usually keep all my old recipes, but this is one I didn’t save. Again, I am so sorry. Also, if you love a recipe, always be sure to rate and review. These reviews and ratings help bloggers know if the recipe is a hit or not. It is valuable for both the recipe creator and the reader.