Easy Creamy Poppy Seed Chicken Casserole Recipe

4.93 from 13 votes

Easy Creamy Poppy Seed Chicken Casserole Recipe

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 Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: servings

Author: Ashley McCrary

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 9x13 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.

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