Poppy Seed Chicken Casserole

INGREDIENTS

• 10 ounces cream of chicken soup undiluted (1 can)
• 1½ cups sour cream
• ½ lemon juiced
• 1 teaspoon minced garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 cups cooked chicken chopped
• 2 cups crushed round buttery crackers such as Ritz
• ¼ cup unsalted butter melted (½ stick)
• 1 tablespoon poppy seeds
• Cooked white rice optional, for serving

EQUIPMENT

• 9×13 Baking Pan

INSTRUCTIONS

• Preheat oven to 350°F. Spray the inside of a 9×13 baking pan with nonstick cooking spray. Set aside.
• In a medium mixing bowl, whisk together the soup, sour cream, lemon juice, garlic, salt, and pepper. Fold in the chopped chicken and transfer the mixture to the prepared dish.10 ounces cream of chicken soup,1½ cups sour cream,½ lemon,1 teaspoon minced garlic,¼ teaspoon kosher salt,¼ teaspoon ground black pepper,4 cups cooked chicken
• In a separate bowl, stir together the crushed crackers, melted butter, and poppy seeds. Sprinkle the mixture over the chicken.2 cups crushed round buttery crackers,¼ cup unsalted butter,1 tablespoon poppy seeds
• Bake for 25-30 minutes, until the top is browned and the sauce is bubbly. Serve plain or over rice.Cooked white rice

NOTES

• Substitute turkey in place of the chicken to use up leftovers.
• Easily substitute plain Greek yogurt for the sour cream.
• Swap out the cream of chicken soup for cream of mushroom, cream of celery, or condensed cheddar cheese soup.
• Add in leftover vegetables to bulk up the dish. Corn, peas, and mushrooms are great additions. 
• Stir some grated cheese into the filling, and sprinkle a layer of grated cheese on top before adding the crackers.
• Add dried or fresh basil, chives, garlic, oregano, parsley, or thyme to jazz up the sauce.
• Serve with rice, mashed potatoes, or pasta.
• Make this recipe gluten free by using gluten free buttery crackers or gluten free breadcrumbs and a gluten free condensed soup.
• Nutritional information does not include optional ingredients.

Storage: Store poppy seed chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.