This poppy seed chicken casserole is creamy, cheesy, and super easy to throw together. Everything bakes right in one dish with uncooked egg noodles, so there’s no extra boiling. It’s a cozy, family-friendly dinner that’s perfect for busy weeknights.
Poppy Seed Chicken Casserole with Egg Noodles
I don’t know if I fully agree with him, but my husband has officially declared this a top 10 recipe of mine—so I guess that alone makes it worth a headline and definitely worth a try. It’s one of those cozy, creamy casseroles that somehow disappears fast every single time I make it, and I’m not even mad about it.
And here’s the best part—you don’t even need to cook the noodles!!!!!! Seriously. They go straight into the casserole dish and bake right in the sauce, soaking up all that creamy goodness as they cook. Even better, the top gets a little golden and crispy around the edges… and it’s just so good. If you love easy baked pasta dinners like this, you’ll also want to try my Creamy Chicken Spaghetti Casserole too!
Helpful Tips for This Chicken Casserole Recipe
- You can use either chicken breasts or chicken thighs here—both work great, so just go with what you have or what you prefer. Thighs will be a little juicier, but breasts keep it a bit leaner and still come out super tender in the casserole.
- Wide egg noodles are really the best choice for this recipe. They hold up well while baking and soak up all that creamy sauce without getting mushy.
- When it comes out of the oven, make sure to check the noodles in the center of the dish, not just the top layer. The top can look done (and even get a little crispy in spots, which is exactly what you want), but you’ll want to dig down and make sure everything underneath is fully cooked and tender. If the noodles still feel firm, just cover it back up and bake for a few more minutes.
How to Make Poppy Seed Chicken Casserole
Preheat your oven and prep a 9×13 baking dish so everything is ready to go.
Place the uncooked noodles directly in the baking dish.
Cook the chicken with onions in a skillet until the chicken is done and the onions are soft.
Add in the cooked chicken, soups, milk, poppy seeds, and seasonings. Stir everything together right in the dish until well coated.
Spread the mixture out evenly, then top with shredded cheese and a buttery cracker topping. I like to sprinkle a little bit more poppy seeds on top too!
Cover with aluminum foil and bake until the noodles are tender and the casserole is hot and bubbly.
Remove the foil and finish baking until the top is golden, then let it rest a few minutes before serving.
Storing and Reheating
Store any leftover casserole in an airtight container in the fridge once it has cooled. It will keep well for a few days and makes great leftovers for lunch or another easy dinner.
To reheat, warm it in the microwave in short intervals until heated through, or cover and reheat in the oven until hot. If it looks a little dry after chilling, add a splash of milk before reheating to bring back that creamy texture.
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Poppy Seed Chicken Casserole with Egg Noodles
PrintIngredients
- 12 ounce bag wide egg noodles
- 3 tablespoons butter
- 1 pound chicken breasts boneless, skinless and diced
- 1 small yellow onion diced
- 10.5 ounce can cream of chicken soup
- 10.5 once can cream of mushroom soup
- 1/2 cup milk
- 1 1/2 tablespoons poppy seeds
- salt and pepper to taste
- 2 cups sharp cheddar cheese shredded
- 1/2 cup buttery cracker crumbs (like Ritz) for topping
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
- Place the uncooked noodles directly in the baking dish.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced chicken and onion. Sauté until the chicken is cooked through and the onions are soft.
- Transfer the cooked chicken and onions into the prepared baking dish. Add cream of chicken soup, cream of mushroom soup, milk, poppy seeds, salt, and pepper. Stir everything directly in the dish until the noodles and chicken are thoroughly coated in the sauce.
- Sprinkle 2 cups of cheddar cheese evenly over the top. Mix 2 tablespoons of melted butter with the cracker crumbs and sprinkle them over the cheese. If you really like poppy seeds, I like to sprinkle some more on top.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and check the pasta. It should be firm but almost done. If the noodles are still too hard, cover and bake for an additional 5–10 minutes, then check again.
- Once the pasta is ready, remove the foil and bake for a final 5–10 minutes until the topping is golden and the casserole is bubbly. Let rest for 5 minutes before serving. Enjoy!
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