Poppy Seed Chicken Casserole
By Ashley MoorePublished on December 2, 2014
Time
1¼ hours
Yield
Serves 6
Ingredients
4 tablespoons unsalted butter 1 pound white mushrooms, trimmed and sliced thin1 onion, halved and sliced thin1 teaspoon minced fresh thyme Salt and pepper ½ cup dry white wine ¼ cup all-purpose flour 1 ¾ cups chicken broth 1 cup heavy cream 4 ounces cream cheese 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)2 tablespoons poppy seeds 15 Ritz Crackers, crushed coarse
Before You Begin
To crush the Ritz Crackers, seal them in a large zipper-lock bag and smack them with a rolling pin or heavy saucepan.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add mushrooms, onion, thyme, 1 teaspoon salt, and 1 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes.
- Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes. Stir in cream cheese and cook until melted, about 2 minutes. Stir in chicken and 1 tablespoon poppy seeds. Remove from heat and season with salt and pepper to taste. Transfer chicken mixture to 8-inch square baking dish.
- Microwave remaining 2 tablespoons butter in medium bowl until melted, about 20 seconds. Add crackers and remaining 1 tablespoon poppy seeds and toss to combine. Sprinkle cracker mixture evenly over chicken mixture. Bake casserole until topping is golden brown and filling is bubbling around edges, about 15 minutes. Let cool for 15 minutes before serving.
- The casserole can be prepared through step 2, covered, and refrigerated for up to 24 hours. When ready to cook, microwave chicken mixture in baking dish, uncovered, until hot in center, about 5 minutes, stirring halfway through cooking. Sprinkle cracker mixture over top and bake casserole as directed in step three.
to make ahead
Time
1¼ hoursYield
Serves 6Ingredients
4 tablespoons unsalted butter
1 pound white mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
1 teaspoon minced fresh thyme
Salt and pepper
½ cup dry white wine
¼ cup all-purpose flour
1 ¾ cups chicken broth
1 cup heavy cream
4 ounces cream cheese
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 tablespoons poppy seeds
15 Ritz Crackers, crushed coarse
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 pound white mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
1 teaspoon minced fresh thyme
Salt and pepper
½ cup dry white wine
¼ cup all-purpose flour
1 ¾ cups chicken broth
1 cup heavy cream
4 ounces cream cheese
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 tablespoons poppy seeds
15 Ritz Crackers, crushed coarse
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 pound white mushrooms, trimmed and sliced thin
1 onion, halved and sliced thin
1 teaspoon minced fresh thyme
Salt and pepper
½ cup dry white wine
¼ cup all-purpose flour
1 ¾ cups chicken broth
1 cup heavy cream
4 ounces cream cheese
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 tablespoons poppy seeds
15 Ritz Crackers, crushed coarse
Test Kitchen Techniques
Why This Recipe Works
This popular Southern casserole is most often made with condensed cream of mushroom soup. We left the cans on the shelf and made our own creamy casserole base. After building a foundation of softened mushrooms and onions, we added some white wine and then thickened the mixture with flour. Chicken broth and heavy cream helped build the sauce and cream cheese created a silky, thick texture with a bit of tang.
Before You Begin
To crush the Ritz Crackers, seal them in a large zipper-lock bag and smack them with a rolling pin or heavy saucepan.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add mushrooms, onion, thyme, 1 teaspoon salt, and 1 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes.
- Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes. Stir in cream cheese and cook until melted, about 2 minutes. Stir in chicken and 1 tablespoon poppy seeds. Remove from heat and season with salt and pepper to taste. Transfer chicken mixture to 8-inch square baking dish.
- Microwave remaining 2 tablespoons butter in medium bowl until melted, about 20 seconds. Add crackers and remaining 1 tablespoon poppy seeds and toss to combine. Sprinkle cracker mixture evenly over chicken mixture. Bake casserole until topping is golden brown and filling is bubbling around edges, about 15 minutes. Let cool for 15 minutes before serving.
- The casserole can be prepared through step 2, covered, and refrigerated for up to 24 hours. When ready to cook, microwave chicken mixture in baking dish, uncovered, until hot in center, about 5 minutes, stirring halfway through cooking. Sprinkle cracker mixture over top and bake casserole as directed in step three.
to make ahead
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments