- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 510 kcal
Quick summary
“A comforting casserole of shredded chicken wrapped in a silky velouté of chicken broth, sour cream, Dijon mustard, and poppy seeds. Covered with crispy butter cookie streusel toasted in butter.”
What you need to know
- The flour roux with butter and homemade broth thickens the dairy base preventing the sour cream from separating.
- Poppy seeds provide earthy perfume with soft crunch distributed throughout the cream.
- The crust of crushed butter cookies with melted butter gratinates in the oven, forming a golden crust.
Ingredients
Main
- g (about 3 medium breasts) Chicken Breast
- cups (to cook the chicken) Water or chicken broth
- tablespoons Unsalted butter
- unidade pequena Finely chopped onion
- cloves Minced garlic
- tablespoons All-purpose flour
- cups Chicken broth (extra)
- cup Sour cream (or fresh heavy cream)
- teaspoon Dijon mustard
- tablespoons Poppy seeds
- Salt
- Freshly ground black pepper
- cups (about 1 small mango) Buttery cracker cookies (Ritz)
- tablespoons (for the topping) Melted butter
Instructions
Principal
- Prepare the Chicken: In a medium pot, cook the chicken breast in water or chicken broth until cooked through. This takes about 15-20 minutes. Remove the chicken, shred it, and set aside. Save the cooking liquid if you plan to use it in the sauce.
- Sauté the Base: In a large saucepan or skillet, melt the 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent, for about 3-5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
- Create the Roux: Sprinkle the wheat flour over the sautéed onion and garlic. Stir well for 1-2 minutes, forming a roux. This will help thicken the sauce. Cook to eliminate the raw flour taste.
- Make the Creamy Sauce: Gradually add the 1 ½ cups of extra chicken broth, stirring constantly to avoid lumps. Let it boil and cook, stirring, until the sauce thickens. Remove from heat and incorporate the sour cream, Dijon mustard, and poppy seeds. Season with salt and pepper to taste.
- Combine and Assemble: Add the shredded chicken to the creamy sauce and mix well so the chicken is fully coated. Transfer the mixture to a 20x30 cm baking dish (or similar), previously greased.
- Prepare the Crispy Topping: In a food processor or using a bag and a rolling pin, crush the butter cookies until you get a coarse farofa. Mix the farofa with the 2 tablespoons of melted butter.
- Bake the Casserole: Spread the cookie topping evenly over the chicken with sauce in the baking dish. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the sauce is bubbling and the topping is golden and crispy. Serve immediately.
Chef's tips
- Cook the chicken breast with bay leaf and salt until it shreds easily into medium pieces without crumbling.
- Incorporate the sour cream only off the heat to preserve the creaminess without the risk of curdling the cream.
- Bake at 180°C until the sauce bubbles at the edges of the baking dish and the biscuit topping is golden brown.
Variations
- Add 1 cup of steamed broccoli florets mixed with the shredded chicken in the casserole.
- Sprinkle grated mild cheddar cheese between the creamy filling and the buttery cookie crust.
- Add sliced fresh mushrooms sautéed in butter along with the sautéed onion.
Substitutions
- Sour cream can be replaced by fresh heavy cream whipped with 1 tablespoon of lemon juice or Greek yogurt.
- The buttery Ritz-style crackers can be replaced with crushed saltine crackers or panko breadcrumbs.
- Poppy seeds can be replaced with black sesame seeds or chia in smaller quantities.
How to store
Store in a serving dish covered with plastic wrap in the refrigerator for up to 3 days. Reheat in a medium oven at 180°C covered with aluminum foil for 15 minutes so the topping regains its crispiness.
Can it be frozen?
Freeze the assembled casserole with the cream and chicken without the biscuit crust for up to 60 days. To finish, defrost in the refrigerator, add the buttery cookie farofa, and bake.
What to serve with
Harmonizes perfectly with fluffy white rice, buttered green beans, green leaf salad, or Chardonnay wine.
Frequently asked questions
What is sour cream and how to improvise at home?
Sour cream is a fermented heavy cream with an acidic touch; you can make it at home by mixing 1 cup of fresh heavy cream with 1 tablespoon of lemon juice and letting it rest for 15 minutes.
Why did the shortbread topping get burnt?
Crushed cookies brown quickly in the oven; if the casserole needs more time to heat through, cover the top loosely with aluminum foil and remove it for the final 5 minutes.
Are poppy seeds safe for cooking?
Yes, culinary poppy seeds are widely used in Europe and North America in breads, cakes, and savory sauces, providing a crunchy texture and nutty aroma.
Can I use leftover rotisserie chicken?
Yes, shred the meat from the roast chicken, discarding skins and bones; the recipe is ready even faster and gains a very special toasted flavor.
