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Lemon Poppy Seed Chicken

This Lemon Poppy Seed Chicken Casserole recipe is a great dish to make for a family meal or a potluck. Simple, delicious comfort food that you can make ahead and freeze!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 510.55 kcal

Ingredients

  • 2 pounds boneless chicken breasts or thighs
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1 cup creamy lemon poppy seed dressing not vinaigrette
  • 10.5 ounces cream of chicken soup 1 standard can
  • 8 ounces sour cream
  • 30 butter crackers Crushed. We use Ritz. 1 standard sleeve.
  • 2 tbsp butter
  • 1 cup Parmesan cheese shaved or shredded
  • 1 tsp olive oil

Instructions

  1. Start by adding a tablespoon of olive oil to your pan. Season the chicken breasts well with salt, pepper, and some garlic powder. On a medium heat, cook the chicken for 6 minutes on each side or until cooked through.
  2. Let the chicken cool and rest.
  3. In a mixing bowl add in the sour cream, cream of chicken soup, and creamy lemon poppy seed dressing. Mix well.

  4. Once the chicken is cooled, dice it or shred it and add it to the mixture. Fold the chicken in well.

  5. Pour the entire mixture into your baking dish. We used a 12 inch round dish.
  6. Now prepare your casserole topping. In a separate bowl, add 2 tablespoons of melted butter, shredded Parmesan cheese, and crushed butter crackers. Mix well.
  7. Spoon the crumble on top of the chicken mixture. Evenly spread it out.
  8. Bake at 350 for 30 minutes. Allow a few minutes to cool prior to serving.