One of my very favorite blogs is Six Sisters’ Stuff. I love their recipes because they’re tasty but also doable. So often, blogs have great recipes that just aren’t cost- or time-effective for the typical person. But on the Six Sisters’ Stuff blog, you always know you’re going to get a great recipe that doesn’t require three hours, six helpers, and culinary training to prepare.
Earlier this year, one of the sisters posted a recipe for Poppy Seed Chicken Casserole, which I knew I had to test out. And of course, I put my own spin on it. It turned out great, and would be really easy to make in large batched if you’re preparing a meal for a group or need a take-along casserole for a party or other gathering.
My version includes one of my favorite ingredients of all time – panko bread crumbs! If you love a little panko in your life just like I do, this is the perfect recipe for you!
Here’s what you need to make my version of poppy seed chicken: chicken, cream of celery soup, butter, garlic, worcestershire sauce, lemon juice, sour cream, and poppy seeds.
To start, cook your chicken. I just did mine in a pan over medium heat, but you could also used leftover chicken from another recipe. While that’s cooking, mix together the “sauce” part of your recipe: the soup, sour cream, worcestershire sauce, garlic and lemon juice.
You could use cream of chicken instead if you want. I just prefer cream of celery instead for that extra layer of flavor. I used the 98% fat free kind (that’s what I happened to have on hand), and you could also use the light version of sour cream if you prefer.
In a separate bowl, mix together the panko bread crumbs, poppy seed, and melted butter.
The original recipe called for crushed Ritz crackers instead of the bread crumbs. But like I said, I am obsessed with panko bread crumbs! Another of my favorite recipes, OMG Sour Cream Chicken also uses them. (For the record, although this recipe also has sour cream in it but has a completely different flavor.)
Once the chicken is done cooking, chop or shred it and add it to the sauce mixture. Dump that into a baking dish and top with the bread crumb and poppy seed mixture.
Cover and pop in the over for 15 minutes, then uncover and bake for about 15 minutes longer.
The verdict? Yum! My biggest tip, though, is to make sure you have at least two pounds of chicken. The pack I had was only about 1.5 pounds, and it was just too cream and not enough chicken. When in doubt, go for every three pounds of chicken rather than having fewer than two pounds. Otherwise you’ll have too much meat for the amount of sauce.
Here’s the printable if you want to try out this recipe:
- 2 lb. chicken
- 2 cups panko bread crumbs
- 1 tablespoon poppy seeds
- 1 (10.75 oz) can cream of celery soup
- 1½ cups sour cream
- ½ cup melted butter
- 1 teaspoon worcestershire sauce
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- Cook the chicken and shred or dice.
- In one bowl, combine soup, sour cream, worcestershire sauce, garlic, and lemon juice. Allow chicken to cool slightly and add to this mixture.
- In another bowl, mix together melted butter, bread crumbs, and poppy seeds.
- Spread the chicken mixture on the bottom of a baking dish. Layer the bread crumb mixture on top.
- Bake covered for 15 minutes at 350 degrees.
- Uncover and bake for 15 more minutes.