A skinny gluten free chicken poppy seed casserole that combines juicy chicken and fresh broccoli pieces in a homemade healthy poppyseed cream sauce, topped with butter toasted cracker crumbles, and baked to golden perfection in 15 minutes!

Best Chicken Poppy Seed Casserole:

One of our small group leaders introduced me to chicken poppy seed casseroles a few years ago.

One evening as Alex and I walked into her house for Bible study we both stopped in our tracks the moment we walked in.

I immediately asked what she was making for dinner because the aromas that I was smelling were way too much for anyone person to handle.

The house smelled of crispy baked and buttered crackers that were still melting into creamy chicken pieces in her oven.

When she told me we were having this chicken poppyseed bake I'm sure that I gave her a puzzled look as I had never heard of it before.

But from the smell of it, I was definite game to try it out.

It was creamy and savory.  The poppy seeds gave it a little crunch as did the golden baked crackers on top.  The thick creamy sauce gave you all the cream-of- whatever comfort food feels.

And that's the day I fell in love with chicken poppyseed casseroles.

Of course knowing me, I couldn't just try to recreate her recipe and not try to fine tune it into a skinny version.

Is this gluten-free casserole healthy?

So my family has been helping me taste test and tweak this recipe into the ultimate skinny chicken poppyseed casserole that will blow your gluten free socks off.

• Instead of using cream-of-something-soup I created a thick creamy sauce out of almond milk, greek yogurt, almond flour, and gluten free chicken broth.  Oh yeah... and a bit of honey to ward off any touch of tart from the greek yogurt.
• I obviously also added in a bunch of fresh broccoli that most chicken poppyseed recipes don't use.  You can omit the greens and sub in an extra chicken breast in it's place if you want to.
• If you need to keep this recipe gluten free please make sure that all of your ingredients are GF.  Here are my go-to gluten free crackers that make an amazing topping for this dish (affiliate).

Chicken Poppyseed Casserole Ingredients:

• 3 cooked chicken breasts, cubed
• 3 cups broccoli florets
• For the Sauce:
  • 2 tablespoon olive oil
  • 2 teaspoon minced garlic
  • 4 tablespoon almond flour
  • ¾ cup plain almond milk
  • ¾ cup plain nonfat greek yogurt
  • ½ cup GF chicken broth
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon poppy seeds
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
• For the Cracker Topping:
  • ½-1 cup gluten free crackers, crushed
  • 2 tablespoon melted butter
  • chopped parsley, for garnish

How to make gluten free chicken casserole:

1. Preheat your oven to 375*F.  Grease a 9 x 13 baking dish and set aside.
2. In a medium saucepan over medium-low heat, heat the olive oil and minced garlic until the garlic starts to brown and become fragrant.  Add in the flour until very clumpy and then slowly add in the almond milk while stirring continuously.
3. Add in the greek yogurt, chicken broth, worcestershire sauce, poppy seeds, salt, and pepper.  Stir occasionally while the sauce warms, starts to bubble, and thicken (about 5+ minutes).  Once thicken, add in the cubed chicken and broccoli pieces, and stir to coat.
4. Place the mixture in the baking dish and top with cracker crumbs.  Drizzle the melted butter on the very top and bake for 15 minutes or until the top of the casserole starts to turn a nice golden brown and the broccoli is cooked to your liking.  Remove from the oven, sprinkle with parsley, and enjoy!

How to store leftover poppy seed casserole:

You can store extra leftover chicken casserole in an airtight container in the fridge for up to 3-4 days.

How to reheat your casserole dish:

You can reheat your casserole by placing it in an airtight microwave-safe dish with a loose fitting lid so that air can still escape and microwave it for 60-90 seconds, until it's warm enough for eating.

What to pair with this casserole recipe:

• Teriyaki Green Beans
• Sriracha Cream Mayo
• Air Fryer Asparagus
• Blue Cheese Green Beans
• PoppySeed Salad