Name: Gluten-Free Poppy Seed Chicken - Easy Recipes with Rotisserie Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups cooked rotisserie chicken, shredded; 1 (10.5 oz) can gluten-free cream of chicken soup; 1 cup sour cream; 1 tablespoon poppy seeds; 1 sleeve gluten-free buttery crackers, crushed; 4 tablespoons melted butter; Salt and pepper to taste

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This gluten-free poppy seed chicken has become one of those dishes I keep in my back pocket for nights when I want something warm, creamy, and comforting without spending an hour in the kitchen. It’s the kind of dinner you throw together with a rotisserie chicken and a dream. Honestly, if I had a dollar for every time this cheesy, crunchy, golden-topped casserole saved my evening—well, let’s just say I’d have enough for a second helping. The combination of tender chicken, a creamy sauce that hugs every bite, and that buttery, crispy cracker topping? It hits that sweet spot between “made from scratch” and “ready in a flash.” It’s quick enough for weeknights, but don’t be surprised if it becomes your go-to comfort food. Oh, and those poppy seeds? They’re not just for looks. They add this tiny crunch that makes the texture feel just right—kind of like when your favorite blanket is fresh from the dryer. Whether you’re serving it up to guests or just scraping the edges of the pan for the crispy bits, this recipe is your easy dinner hero. Especially if you’ve got gluten-free folks at the table (or just a serious love for chicken and cheese).

1) Key Takeaways
2) Easy Gluten-Free Poppy Seed Chicken Recipe
3) Ingredients for Gluten-Free Poppy Seed Chicken
4) How to Make Gluten-Free Poppy Seed Chicken
5) Tips for Making Gluten-Free Poppy Seed Chicken
6) Making Gluten-Free Poppy Seed Chicken Ahead of Time
7) Storing Leftover Gluten-Free Poppy Seed Chicken
8) Try these Casserole recipes next!
9) Gluten-Free Poppy Seed Chicken
10) Nutrition

1) Key Takeaways

Simple prep using rotisserie chicken
Great for gluten free eaters and picky kids alike
Quick enough for busy weeknights, cozy enough for weekends
The poppy seeds add a nice texture twist, don’t skip them

2) Easy Gluten-Free Poppy Seed Chicken Recipe

When I say this is one of the most reliable recipes in my collection, I mean it. You know how some dinners just hit the spot? This gluten-free poppy seed chicken does it every time. Whether I’m cooking for my gluten free niece or just trying to keep dinner stress-free, it always delivers. And using rotisserie chicken? Honestly, it’s my favorite kitchen shortcut.

This is one of those easy recipes with rotisserie chicken that comes together in a flash but still feels like real food. I toss together sour cream, cream of chicken soup, and those crunchy little poppy seeds with my shredded chicken. The cracker topping? Buttery, salty, and golden when it bakes. It’s what keeps people coming back for seconds—and hovering for thirds.

I like knowing I can make a gluten free dinner that doesn’t taste like a compromise. It’s full of flavor and comfort, not filler. This dish fits right into my regular rotation and it’s even made a few converts out of the picky eaters in my family. If you’re after quick and easy recipes that actually taste good, this one’s for you.

3) Ingredients for Gluten-Free Poppy Seed Chicken

Rotisserie Chicken: Shredded and already cooked means half the work is done. I use about three cups, but I never measure too strictly. Leftover grilled chicken works, too.

Gluten-Free Cream of Chicken Soup: I grab a can of the gluten-free variety to keep this dinner safe for everyone. It’s the backbone of the creamy sauce. Smooth, savory, and familiar.

Sour Cream: One cup adds that perfect tang and keeps the texture smooth and rich. I use full-fat—it just tastes better.

Poppy Seeds: Just a tablespoon adds a little texture and visual flair. It’s subtle, but I swear it makes the dish more fun to eat.

Gluten-Free Buttery Crackers: Crushed over the top for crunch. The contrast between the creamy base and crispy topping is everything.

Butter: Melted and poured over the crackers. It helps them brown and adds that rich flavor people can’t get enough of.

Salt and Pepper: Just enough to season everything. Taste as you go, especially if your soup base is already salty.

4) How to Make Gluten-Free Poppy Seed Chicken

Step 1 Preheat your oven to 350°F. Trust me, don’t skip this step or you’ll be standing around with a full casserole and nowhere warm to put it.

Step 2 In a large bowl, mix the cream of chicken soup, sour cream, and poppy seeds until it’s all one big creamy mix. If you’re feeling fancy, stir with a wooden spoon.

Step 3 Fold in the shredded rotisserie chicken. It’ll look like a thick mess, and that’s exactly what you want.

Step 4 Pour the mixture into a greased 9×13 baking dish. Smooth it out. You want that creamy layer to be even so every bite bakes just right.

Step 5 Sprinkle the crushed gluten-free crackers on top. Don’t press them in—just let them sit there like a little cracker cloud.

Step 6 Drizzle the melted butter over the crackers. This helps them toast up beautifully while the casserole bakes.

Step 7 Bake for 30 minutes or until the top is golden brown and the sauce bubbles along the sides. Let it sit five minutes before scooping in. It’s hotter than it looks.

5) Tips for Making Gluten-Free Poppy Seed Chicken

If you’ve got time, mix the filling ahead and let it chill in the fridge a bit. It gives the flavors a chance to meld. When I do this, I always feel like dinner’s already half done.

I’ve tried this with both homemade cream soup and the store-bought gluten free kind. Honestly? Store-bought saves time, and this recipe is meant to be easy. Go with what you have.

Don’t skip the butter on the crackers. Without it, the topping stays dry and never gets that nice golden crunch. And if you’ve got picky eaters, leaving out the poppy seeds still gives you a solid base casserole. But personally? I miss that extra crunch when they’re gone.

6) Making Gluten-Free Poppy Seed Chicken Ahead of Time

I’ve prepped this recipe the night before and baked it after work more times than I can count. It’s made for make-ahead meals. Assemble everything, cover the dish, and pop it in the fridge. The next day, slide it into the oven while you get your sides ready.

If I know I’ll be in a rush, I’ll even pre-bake it, then just reheat portions throughout the week. The flavor holds up well, and it honestly tastes just as good reheated.

Just hold off on the cracker topping if you’re waiting to bake. I like mine crisp, so I sprinkle them on just before it goes in the oven. Otherwise, they soften too much in the fridge.

7) Storing Leftover Gluten-Free Poppy Seed Chicken

Got leftovers? Lucky you. Scoop them into an airtight container and store in the fridge for up to three days. I reheat mine in the oven to bring back that crispy topping.

<pMicrowave works too, though it’ll soften the top. Still tasty though. I’ve even eaten it cold in a pinch. No shame in that game.

If you’ve made a double batch, this freezes like a dream. Just portion it out and freeze. When you’re ready, thaw in the fridge and warm through. Perfect for busy nights.

8) Try these Casserole recipes next!

9) Gluten-Free Poppy Seed Chicken