Poppy Seed Chicken Recipe
This poppy seed chicken casserole features tender chicken, a creamy sauce, and a crunchy Ritz cracker topping with a hint of poppy seed flavor.
Servings: 8
Cost: $10
Equipment
- 1 baking dish
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 garlic cloves minced
- 4 tablespoons unsalted butter cut into pieces
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup half and half
- 4 ounces cream cheese
- zest and juice of one lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 3/4 cup freshly grated Parmesan
- 1/3 cup sour cream
- 3 cups cooked shredded chicken breast
- 1 1/2 tablespoons poppy seeds
For the Topping
- 1/2 cup crushed cornflakes
- 1/4 cup crushed ritz crackers
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350 degrees.
- In a medium saucepan, heat the oil and add the onion. Cook over medium heat until softened. Stir in the garlic and cook for 1 minute.
- Add the butter and cook until melted. Stir in the flour. Cook the flour mixture until it becomes a deep golden brown.
- Slowly whisk in the chicken stock cooking until the mixture begins to thicken. Whisk in the half and half, cream cheese, lemon zest and juice. Stir in the salt, pepper, parmesan and sour cream until smooth.
- Add the chicken and poppy seeds to the cream sauce then transfer to a 13 x 9 baking dish.
- Combine the melted butter with the cornflakes and crackers. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until golden brown and bubbling.
- Serve immediately.
Nutrition
Calories: 443kcal | Carbohydrates: 23g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 577mg | Potassium: 315mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1017IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 6mg