Classic Poppy Seed Chicken has the most amazing cream-based sauce and a buttery, Ritz cracker topping that we just can't get enough of. This casserole is simple to make and quick to prepare before letting your oven do the rest of the work.
4cupscooked cubed chicken, or shredded lightly (about 2 lbs)
Sauce
4tablespoonssalted butter
4tablespoonsall-purpose flour
2cupschicken broth
1cupheavy cream
1cupsour cream
1/8cuplemon juice, freshly squeezed
2teaspoons salt
2teaspoonsblack pepper
Topping
2cupsRitz crackers, crushed
2teaspoonspoppy seeds
4tablespoonssalted butter, melted
Instructions
Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13 pan. Spread the cooked, cubed chicken out in the bottom of the prepared pan.
Sauce
Melt butter in n a small sauce pan over medium heat. Once melted, sprinkle in the flour and continuously stir until well combined and the mixture turns a deep golden color, about 3 to 5 minutes.
Pour in chicken broth, heavy cream, and sour cream. Stir until all ingredients are smooth and bring to a simmer. Reduce heat to low and simmer for 5-6 minutes until sauce thickens.
Add lemon juice, salt and pepper. Mix well. Remove from heat and pour over chicken layer in the 9x13 pan.
Topping
Add crushed Ritz cracker crumbs to a small mixing bowl. Add in melted butter and toss to combine. Stir in 2 teaspoons poppy seeds. Sprinkle over the top of the casserole in an even layer.
Bake the casserole at 375 degrees for 45 minutes or until bubbly and browned. Serve hot.