Tender chicken and caramelized onions are topped with nutty poppy seeds and a crunchy, buttery cracker topping. It's a tasty, company chicken casserole recipe to prepare outdoors in a cast iron Dutch Oven or inside in your home kitchen.
Prep Time15 minutesmins
Cook Time30 minutesmins
Charcoal Time, Only Needed If Cooking Over Coals30 minutesmins
Place olive oil in oven-safe skillet on the stove and heat until warm and shimmering. Add diced chicken and and onions and cook uncovered until the chicken is tender and the onions are caramelized, about 15 minutes.
Add sour cream, cream of chicken soup and the poppy seeds to the cooked chicken and onions, stir to combine.
Melt the butter and combine with crushed crackers. Sprinkle the crushed crackers and butter over the chicken mixture.
Bake uncovered in the oven for 30 minutes or until the top cracker crust is lightly browned and the filing is bubbling around the edges.
Dutch Oven Cooking, Outdoors
Stack 22 charocoals into a chimney and ignite. The charcoal will take about 20-30 minutes to reach the right temperature, you can tell when they're ready because the edges of the charcoal turn gray. Arrange eight coals ina small ring on a fire and heat safe cooking surface. Place the Dutch Oven over the ring of hot charcoal. Add a little olive oil to the bottom of the oven and allow the hot coals to heat the oil, uncovered. Once the oil is heated, add the diced chicken and onions. Cook uncovered until the chicken is tender and the onions are caramelized, about 15 minutes. Add sour cream, cream of chicken soup and the poppy seeds to the cookied chicken and onions and stir. Melt the butter separately (in a pan on the stove or in the microwave) and combine with crushed crackers.Sprinkle the crushed crackers and butter over the chicken mixture.Place 14 coals on the lid of the Dutch Oven, cover and bake. Lift the lid and check after 30 minutes. The top crust should be lightly browned and the filling should be bubbling.
Notes
To be sure your chicken is cooked you'll want to see the chicken and the sauce simmering under the cracker topping, but it doesn't need to reach a hard boiling point. Remember, the chicken was fully cooked in step one of the process. Like Pork Chops and Sauerkraut, it's a one-pot meal. Serve this classic Dutch oven recipe with Sweet Corn Pasta Salad and Country Potatoes, a family favorite potato casserole.