Creamy Poppy Seed Chicken Noodle Casserole
This creamy poppy seed chicken noodle casserole is made with tender egg noodles, shredded chicken, fresh broccoli, and a rich homemade cream cheese sauce. Topped with buttery Ritz crackers and baked until golden and bubbly, this easy chicken casserole is the ultimate family-friendly comfort food dinner. Made from scratch without canned soup!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Southern Inspired
Ingredients
Chicken and Noodles
- 12 ounces wide egg noodles
- 4 cups cooked shredded chicken
- 3 cups small fresh broccoli florets
Homemade Poppy Seed Cream Sauce
- 6 tablespoons unsalted butter
- 1 medium red onion, finely chopped (about 1 cup)
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, softened and cubed
- ½ cup sour cream
- 1½ tablespoons poppy seeds
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese, optional
Buttery Ritz Cracker Topping
- 1½ cups crushed Ritz crackers
- 3 tablespoons unsalted butter, melted
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon fresh parsley, chopped (optional)
Instructions
1. Preheat the oven. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
2. Cook the noodles and broccoli. Bring a large pot of salted water to a boil. Add the wide egg noodles and cook approximately 2 minutes less than the package directions for al dente. During the final 2 minutes, add the broccoli florets. Drain well and set aside.
3. Sauté the aromatics. In a large Dutch oven or deep skillet, melt 6 tablespoons butter over medium heat. Add the chopped red onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the roux. Sprinkle the flour over the butter and vegetables. Stir continuously for 1–2 minutes. Slowly whisk in the chicken broth until smooth. Cook for 4–6 minutes, stirring frequently, until the sauce begins to thicken.
5. Finish the cream sauce. Reduce heat to low. Add the softened cream cheese a few cubes at a time, stirring until melted. Stir in the sour cream, poppy seeds, Dijon mustard, thyme, lemon zest, salt, and black pepper. If using cheddar cheese, stir it in until melted. Taste and adjust seasonings.
6. Combine the casserole. Add the shredded chicken, cooked egg noodles, and broccoli to the cream sauce. Gently fold until evenly coated. If the mixture seems too thick, add an additional ¼–½ cup chicken broth.
7. Assemble. Transfer the creamy chicken noodle mixture to the prepared baking dish and spread evenly.
8. Prepare the topping. In a small bowl, combine the crushed Ritz crackers, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
9. Bake. Bake uncovered for 30–35 minutes, until the sauce is bubbling around the edges, the topping is golden brown, and the center reaches 165°F. If the crackers brown too quickly, loosely cover with aluminum foil.
10. Rest and serve. Remove from the oven and allow to rest for 5–10 minutes. Garnish with chopped parsley or fresh thyme, if desired, and serve warm.
Notes
- Chicken: Rotisserie chicken works beautifully and saves preparation time. You can also use leftover roasted chicken, cooked chicken breasts, or shredded chicken thighs.
- Egg Noodles: Cook the noodles slightly under al dente because they will continue absorbing liquid while baking.
- Broccoli: Fresh broccoli works best, but frozen broccoli can be substituted. Thaw and drain frozen broccoli thoroughly before adding it to the casserole.
- Poppy Seeds: The poppy seeds give this casserole its signature flavor and appearance. Use the full 1½ tablespoons for the classic poppy seed chicken flavor.
- Cream Sauce: If the mixture looks too thick before baking, stir in an additional ¼–½ cup chicken broth. The noodles will absorb moisture while baking.
- Make Ahead: Assemble the casserole without the cracker topping and refrigerate, covered, for up to 24 hours. Add the topping just before baking. Allow additional baking time if refrigerated.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Freezing: Freeze the assembled casserole without the cracker topping for up to 2 months for best quality. Thaw overnight in the refrigerator and add the topping before baking.
- Reheating: Reheat with a splash of chicken broth or milk to help restore the creamy consistency. Heat leftovers to 165°F.