Skillet Poppy Seed Chicken Casserole
I recently stumbled upon this easy skillet poppy seed chicken casserole recipe on Creme de la Creme, which reminded me of a casserole I had at a friend’s house several years ago. I adapted the recipe by adding sautéed onions and mushrooms and cooking it in my cast-iron skillet instead of a baking dish. The recipe was fun to make, smelled amazing while it baked, and was comforting, delicious & a hit with the whole family. This homemade poppy seed chicken casserole paired nicely with a simple butter lettuce salad and crusty bread.
Skillet Poppy Seed Chicken Casserole
Casserole:
- 4 tbsp butter, divided
- 5-6 button mushrooms, sliced
- ½ yellow onion, diced
- 1 large clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 cup chicken broth
- 1 cup milk
- 1 cup sour cream
- 4 oz cream cheese
- 3 cups leftover roasted chicken, chopped
- 1 tbsp poppy seeds
- ¼ cup Parmesan cheese, grated
Ritz Topping:
- 1 sleeve of Ritz crackers, crushed
- 2 tbsp butter, melted
How to Make a Skillet Poppy Seed Chicken Casserole:
Preheat the oven to 375 degrees.
Heat 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Add the mushrooms and onion, then cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are golden brown and the onion is softened.
Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the mushroom mixture to a plate, and set aside.
Heat the remaining 3 tablespoons of butter in the same cast-iron skillet over medium-high heat. Add the flour and cook, whisking constantly, for 3 minutes.
Slowly whisk in the chicken broth and milk.
Add the sour cream and cream cheese, then simmer, stirring often, for 7-10 minutes, or until the cream cheese has melted and the sauce has thickened.
Add the chicken, mushroom mixture, and poppy seeds to the sauce and stir until combined. Taste and season with sea salt and plenty of cracked pepper to taste.
Make the topping by combining the crushed Ritz crackers and the melted butter in a bowl; mix until well combined.
Sprinkle the top of the casserole evenly with Parmesan cheese, followed by the crushed Ritz topping.
Bake for 15-20 minutes, or until bubbly and the topping is golden brown.
Remove from the oven and allow to cool for a few minutes.
Top with fresh parsley and serve. Enjoy.
Equipment
- 12-inch Cast Iron Skillet
Ingredients
Casserole:
- 4 tbsp butter, divided
- 5-6 button mushrooms, sliced
- ½ yellow onion, diced
- 1 large clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 cup chicken broth
- 1 cup milk
- 1 cup sour cream
- 4 oz cream cheese
- 3 cups leftover roasted chicken, chopped
- 1 tbsp poppy seeds
- ¼ cup Parmesan cheese, grated
Ritz Topping:
- 1 sleeve of Ritz crackers, crushed
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 375 degrees.
- Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the mushrooms and onion, then cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are golden brown and the onion is softened.
- Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper to taste. Remove the mushroom mixture to a plate and set aside.
- Heat the remaining 3 tablespoons of butter in the same cast iron skillet over medium-high heat.
- Add the flour and cook, whisking constantly, for 3 minutes.
- Slowly whisk in the chicken broth and milk.
- Add the sour cream and cream cheese, then simmer, stirring often, for 7-10 minutes, or until the cream cheese is melted and the sauce has thickened.
- Add the chicken, mushroom mixture, and poppy seeds to the sauce and stir until combined. Taste and season with sea salt and plenty of cracked pepper to taste.
- Prepare the topping by combining the crushed Ritz crackers and melted butter in a bowl, and mix until well combined.
- Sprinkle the top of the casserole evenly with Parmesan cheese, followed by the crushed Ritz topping.
- Bake for 15-20 minutes, or until the casserole is bubbling and the topping is golden brown.
- Remove from the oven and allow to cool for a few minutes. Top with fresh parsley and serve. Enjoy.
I have never thought of using poppy seeds in savoury dishes…This looks so good with that golden crusty topping.
Looks very good as always Pam and I hope you are teaching your kids to cook as they are unlikely to find a partner who cooks them the great food that you do.
Neat dish! LOVE poppy seeds, and this is such a fun way to use them. And who doesn’t need more casserole recipes? This is a good one — thanks.
Definitely a comforting dish. Looks delicious.
I have been trying to buy poppy seeds here for weeks now but cannot find any!! Never the less the recipe sounds great. Have a good day, Diane
What a wonderful, amazing recipe for me. Ingredients, way of cooking nothing usual in Spain
I have loved, as always, to visit your blog and discover the American gastronomy
Regards from “Mi Cocina”
Poppy seeds add a little something, don’t they? Sometimes I’ll add sesame seeds, too, just for a little crunch. This looks like a very tasty and filling casserole, and it must have been perfect with your roasted veggies.
This is such a different recipe. I can’t remember ever having a savory dish like this with poppy seeds. Thanks for sharing it with us Pam.
this casserole was a staple for my family when i was a kid but i hardly ever make it now! my excuse? i never have poppy seeds! 🙂