Poppyseed Chicken with Veggies
Creamy on the inside with a buttery, crunchy topping, this Poppyseed Chicken with Veggies is the kind of comforting casserole that never lets you down. Tender chicken and vegetables are baked in a rich, creamy sauce, then finished with a golden Ritz cracker topping for the perfect contrast of textures. Simple ingredients, easy prep, and a family-friendly dinner that feels like a classic for a reason.
Ingredients
1.25–2 lbs boneless, skinless chicken breasts, cut into bite-size cubes
1 (10.5 oz) can cream of chicken soup
8 oz sour cream
1 teaspoon poppy seeds
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 (10 oz) bag frozen mixed vegetables (no need to thaw)
1 stick (½ cup) butter, melted
2 sleeves Ritz crackers, crushed
Instructions
Preheat oven to 375°F.
In a large bowl, combine the cream of chicken soup, sour cream, poppy seeds, salt, pepper, onion powder, garlic powder, and mixed vegetables.
Stir in the cubed chicken until everything is well coated.
Spread the mixture evenly into a 9x13-inch baking dish.
In a separate bowl, mix the melted butter with the crushed Ritz crackers.
Sprinkle the buttery cracker mixture evenly over the top.
Bake uncovered for 40–45 minutes, until bubbly and the chicken is fully cooked.
Let cool for 10 minutes before serving.
