Crockpot Poppy Seed Chicken Casserole
Tender chunks of rotisserie chicken slow cooked in a creamy Poppy Seed Sauce.
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Ingredients
- 1 10.5 oz. can Cream of Chicken Soup
- 8 oz. sour cream (1 cup)
- ½ cup Half & Half or whole milk
- 2 teaspoons poppy seeds divided
- 3 lb. rotisserie chicken traditional flavor skin removed, pulled from bones
- ½ cup unsalted butter
- 25 Ritz Crackers crushed
Instructions
- In a medium bowl, whisk together soup, sour cream, and half & half. Stir in only 1 teaspoon of the poppy seeds. Set aside.
- Remove skin from chicken and discard. Pull meat from bones. Chop into big chunks. Place in bottom of crockpot.
- Pour soup mixture over chicken and stir.
- Cook on high heat for 1.5 hours or until mixture is hot throughout and bubbly on the edges.
- In a non-stick skillet, melt butter over medium heat. Stir in crushed Ritz crackers and remaining 1 teaspoon of poppy seeds. Sauté until crackers start to brown. Remove from heat and sprinkle over casserole before serving.
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Notes
This recipe can also be baked in the oven. Follow directions however omit the Half & Half. Arrange in a 13x9 inch casserole dish and sprinkle topping mixture. Bake uncovered at 350 for 50 minutes.