Gluten Free Poppy Seed Chicken Casserole
This Poppy Seed Chicken Casserole is a healthy twist on the classic southern dish that so many of us love! Instead of Ritz crackers, I top this casserole off with my homemade sage butter bread crumb topping. This makes this casserole gluten free which is AWESOME! This is my favorite casserole ever so that has got to tell you something right?! It's super macro friendly and packed with protein! Be sure to try my Chicken & Rice Enchilada Casserole as well.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- 2 cans organic cream of chicken soup
- 1 cup Greek yogurt
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 3/4 teaspoon garlic powder
- Salt to taste
- 1/2 tsp dried sage
- 1 tablespoon poppy seeds
- 24 ounces cooked & shredded chicken breasts - I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated!
- 2 cups cooked rice - I used precooked brown rice
- My brown sage butter topping (recipe below)
How To Make It
- Preheat your oven to 350°F. Spray a 9x13 inch baking dish with some non-stick spray. Make my brown sage butter topping (recipe below).
- In a large bowl, stir together all ingredients.
- Transfer the mixture to a large 9x13” baking dish. Sprinkle topping over the casserole. Bake, uncovered for 35 minutes. Serve immediately.
Brown Sage Butter Topping
Ingredients
- 3 tbsp butter (grass fed is best)
- 1 tsp dry sage
- 1 cup almond flour
- 1/4 cup Parmesan
Instructions
- In a small saucepan, melt the butter for the topping over medium heat. Continue to cook (stirring occasionally) until browned & bubbly.
- In a small bowl, combine the remaining brown butter topping ingredients. Add into the saucepan with the browned butter. Coat your “breadcrumb” mixture in the brown butter. Cook for a few more minutes & turn off the heat.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well and honestly taste even better the next day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Poppyseed Chicken Casserole is a healthy twist on the classic southern dish that so many of us love! Instead of Ritz crackers, I top this casserole off with my homemade sage butter bread crumb topping. This makes this casserole gluten free which is AWESOME! This is my favorite casserole ever so that has got to tell you something right?!
- 2 can cream of chicken (organic)
- 1 cup Greek yogurt (plain nonfat)
- 1/2 cup parmesan cheese (grated)
- 1/2 tsp pepper
- salt (to taste)
- 1 tbsp parsely (dried)
- 3/4 tsp garlic powder
- 1/2 tsp sage (dried)
- 1 tbsp poppyseeds
- 24 oz chicken (shredded & cooked. You can buy precooked & shredded chicken from trifecta!)
- 2 cups rice (cooked)
- 3 tbsp butter (grass fed)
- 1 tsp sage (dried)
- 1 cup almond flour
- 1/4 cup parmesan cheese (grated)
Preheat your oven to 350°F. Spray a 9x13 inch baking dish with some non-stick spray.
Make my sage butter bread crumbs. In a small saucepan, melt the butter for the topping over medium heat. Continue to cook (stirring occasionally) until browned & bubbly. In a small bowl, combine the remaining brown butter topping ingredients. Add into the saucepan with the browned butter. Coat your “breadcrumb” mixture in the brown butter. Cook for a few more minutes & turn off the heat.
- In a large bowl, stir together all ingredients.
- Transfer the mixture to a large 9x13” baking dish. Sprinkle topping over the casserole. Bake, uncovered for 35 minutes. Serve immediately.
Servings 8
- Amount Per Serving
- Calories 355kcal
- % Daily Value *
- Total Fat 17.6g28%
- Saturated Fat 6.2g31%
- Cholesterol 73.6mg25%
- Sodium 624.5mg27%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 2.9g12%
- Sugars 1.8g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.