We gave this classic Southern casserole an upgrade, with bright florets of Broccolini and crunchy sourdough crumbles. While convenient, canned soup can weigh down and mask a casserole’s best flavors. Our updated version of Chicken Poppy Seed Casserole sidesteps the supermarket shortcut with an easy made-from-scratch white sauce that makes every bite better.
Poppy Seed Chicken Casserole
Makes 6 to 8 servings
Ingredients
- ½ cup unsalted butter
- 1 cup sliced fresh baby portobello mushrooms
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 (8-ounce) package cream cheese, softened
- 4 cups shredded cooked chicken
- 1 bunch fresh Broccolini, trimmed and chopped
- 1 tablespoon poppy seeds
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- 2½ cups torn and crumbled stale sourdough bread
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350°. Spray a 2- to 3-quart baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually whisk in broth. Cook, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; whisk in milk and cream cheese until smooth.
- Stir in cooked chicken, Broccolini, poppy seeds, celery salt, and pepper. Transfer to prepared dish.
- In a small bowl, stir together sourdough crumbles and melted butter. Sprinkle over casserole.
- Bake until bubbly, 25 to 30 minutes.
- Let stand for 10 minutes before serving.
