Pop, pop! Oh, don’t be frightened. You’re about to experience a dish so cheesy, a dish so hearty, a dish so poppy… just a minute, you’ll understand soon. Pop Pop Casserole is exploding with creamy flavors including mozzarella and parmesan cheese, which melts all around tender, shredded chicken. A crispy, buttery cracker crumble is sprinkled on top so you experience an exhilarating crunch. And now, the moment you’ve been waiting for! The filling AND the topping incorporate some teeny, tiny poppy seeds that add the big pop it was missing. Dinnertime is about to be a whole lot more exciting (and loud), thanks to Pop Pop Casserole!
Ingredients
For the filling:
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 cups chicken, cooked and shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1 teaspoon poppy seeds
For the topping:
- 2 cups buttery crackers, crumbled
- 1/2 cup butter, melted
- 1 teaspoon poppy seeds
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large bowl, add the cream of chicken soup, the sour cream, the pepper, and the salt and stir well.
Step 4 –Add the shredded chicken to the cream mixture and stir until the chicken is coated.
Step 5 –Add the mozzarella, the parmesan, and 1 teaspoon of the poppy seeds to the chicken mixture and stir well.
Step 6 –Evenly spread the chicken mixture into the prepared baking dish.
Step 7 –In another bowl, add the crackers, the melted butter, and the remaining poppy seeds and stir with a fork until combined.
Step 8 –Sprinkle the cracker mixture over the chicken mixture.
Step 9 –Bake until the casserole is bubbling and the crackers are starting to brown, about 25 minutes.
Step 10 –Allow the casserole to rest for 5-10 minutes.
Step 11 –Slice and serve.
