Poppy Seed Chicken is meant to be the ultimate comfort food and really easy to make. Creamy and satisfying, it reheats beautifully, and double or triple portions feed a larger crowd. A winner that the whole family will love. Feel free to serve alone or with rice and broccoli.
How do you add poppy seeds in cooking?
I have to tell you I’ve never expected to cook with poppy seeds. Until I made this Poppy Seed Chicken recipe which turned out amazing.
Reasons to love this Poppy Seed Chicken casserole
It has truly all the flavor that everyone loves: rich, creamy, cheesy and wait for the topping crunchy, buttery and so delicious.
The flavor combination is spot on, because the poppy seeds really add up a other dimension of flavor.
We don’t use any canned soups and make the sauce from scratch: easy and doable, just mix and enjoy.
Tastes great alone or served with rice, pasta or even mashed potatoes, like Garlic Mashed Potatoes.
Picky eaters: serve this poppy seed chicken and know it won’t last that long.
What you need for this Poppy Seed Chicken recipe
First, I use vegan chicken and you can use pieces or filets that you can cut into the desired portion size (cubes). Make sure to cut them evenly so you have the same texture and size. Also you can shred your chicken if you prefer this texture. Use a hand grater or food processor attachment for this.
Poppy seeds add an amazing nutty flavor, but also a great texture. As you can see in the ingredients, I use more poppy seeds than you maybe have seen in other recipes do, but I really like that taste. Feel free to use a smaller amount to your preferences and taste.
Crackers are here for the topping and I prepare them with non dairy butter to make that topping over the top delicious just as it should always be.
Non dairy heavy cream and sour cream replace any canned soups which are traditionally used along with garlic, parmesan, and dill.
Scallions are delicious, mild, comforting and also add another layering of texture. Really freshen things up, so good.
How to make Poppy Seed Chicken
Preheat oven to 410F and set a 8×11 inch casserole or similar ready. For bigger casseroles make sure to use more ingredients for that to reach the desired portion size.
To prepare the chicken, add 2 Tsp of olive oil or any other oil to a pan. Heat it and then add chicken cubes, cook for around 4 minutes. Note that bigger sizes will take a bit longer to cook up.
In a bowl combine sour cream, heavy cream, poppy seeds, garlic, parmesan, dill weed and a pinch of salt and pepper.
Into a pan crumble crackers and heat up butter. Mix until combined and warmed. It should be a buttery topping.
To assemble the casserole, mix the sauce with chicken and scallions. Give everything into the casserole dish and top with crackers.
Bake for around 15 minutes, then serve and enjoy.
Tips and tricks
Leftovers are great for around 4 days. Reheat beautifully in the microwave or oven.
Can you freeze poppy seed chicken?
You can, but freeze the casserole without the topping (topping will affect the result and get mushy when freezing). When you ready, add the topping and pop it in the oven whenever you want it. Freezing will last for around 3 months.
Stir in vegetables if you like any are great.
I really like to serve this up with rice and broccoli, because this is what I have all the flavors and you can taste them. Instead to stir everything in a casserole.
Other recipes to try
- 18 oz vegan chicken, cut into cubes
- 1/2 cup non dairy heavy cream
- 2 Tbs poppy seeds
- 1 tsp olive oil
- 3 cloves garlic, pressed
- 2 tsp dill weed
- 10 oz non dairy sour cream
- 3/4 cup dairy free Parmesan cheese
- 6 scallions, chopped
- 1/3 cup vegan butter
- 1 cup crackers, crushed
- salt, pepper to taste
- Preheat oven to 410F and set a 8x11 inch casserole dish ready.
- Heat 2 tsp of olive oil or any other oil in a large pan. When hot, give the chicken cubes to ir and cook it for around 4 minutes.
- To make the sauce, get a large bowl and combine sour cream, heavy cream, poppy seeds, garlic, parmesan, dill weed and a pinch of salt and pepper. Set aside.
- For the toppig, crumble crackers and melt butter in a pan. Give the crackers to the pan and mix until combined
- Now, mix the sauce with chicken and scallions. Transfer the mixture to the casserole dish.
- Bake for 15 minutes.
- Leftovers are good for 4 days. Reheat in the microwave or oven.
- Freeze the casserole without the topping (topping will effect the result and get mushy by freezing). When you are ready, add the topping and pop it in the oven whenever you want it. Frozen, the Poppy Seed Chicken will last for around 3 months.
- Stir in vegetables and rice for a twist.
- I prefer and like to serve this up with rice and broccoli, because this is what I have all the flavors on its own instead of mixed in a casserole.
Nutrition Information:Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 646Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 704mgCarbohydrates: 19gFiber: 2gSugar: 2gProtein: 41g