Skillet Poppy Seed Chicken Casserole
I recently stumbled upon this recipe at Creme de la Creme for a scratch-made version of a casserole I had a very long time ago at a friend’s house. I decided to adapt the recipe a bit by adding sauteed onions and mushrooms to it as well as 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. Poppy seed chicken casserole is very rich and decadent so I balanced the meal out with a big batch of roasted veggies and they paired nicely. My husband, daughter, and I had the leftovers today and it was tasty.
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 from the skillet onto a plate; 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 add the chicken broth and milk while constantly whisking. 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 a bit of sea salt and lots of cracked pepper, to taste.
Make the topping by combining the crushed sleeve of Ritz crackers and the melted butter together in a bowl; mix until well combined.
Sprinkle the top of the casserole evenly with the parmesan cheese followed by the crushed Ritz topping. Place into the oven and 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.
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 from the skillet onto a plate; 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 add the chicken broth and milk while constantly whisking.
- 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 a bit of sea salt and lots of cracked pepper, to taste.
- Make the topping by combining the crushed sleeve of Ritz crackers and the melted butter together in a bowl; mix until well combined.
- Sprinkle the top of the casserole evenly with the parmesan cheese followed by the crushed Ritz topping.
- Place into the oven and 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! 🙂