Crockpot Poppy Seed Chicken Casserole
A warm and comforting dish featuring tender chicken, creamy sauce, and a crunchy topping, ideal for busy families and potlucks.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts Use fresh or frozen chicken breasts.
- 1 8-ounce container sour cream For a creamy texture.
- 1 10.5-ounce can cream of chicken soup Acts as the base for the sauce.
- ½ cup shredded parmesan cheese Adds richness to the sauce.
- 2 teaspoons poppy seeds For flavor and decoration.
Topping
- 1 sleeve crushed Ritz Crackers Provides a crunchy topping.
- ½ cup butter For toasting the crackers.
Instructions
Preparation
- Spray the bottom of a crock pot with non-stick cooking spray.
- Place chicken breasts inside the crock pot.
- In a medium bowl, whisk together sour cream, cream of chicken soup, and parmesan cheese.
- Pour the sour cream mixture over the chicken in the crock pot.
Cooking
- Place the lid on the crock pot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.
- Remove the lid and shred the chicken with two forks. Stir in the poppy seeds.
Topping Preparation
- In a large skillet, melt butter over medium heat.
- Add crushed Ritz crackers and toss to coat. Toast the cracker mixture for 2-3 minutes until golden brown.
- Sprinkle the toasted cracker mixture on top of the chicken mixture.
Serving
- Season with salt and pepper if needed, and serve over potatoes or rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating. For variations, use gluten-free crackers or substitute chicken with turkey or a meat substitute.