Poppy Seed Chicken
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Today’s recipe for poppy seed chicken is one that I got from someone in my neighborhood before 1994. I have been making this now for over 16 years. It is a family favorite and is one of those simple recipes for those busy nights. It calls for 6 ingredients plus the cooked rice that you serve it over.
Also, it is an excellent way to use up leftover chicken. This is good creamy comfort food! I have altered the recipe slightly over the years. I cut down on the butter along with the poppy seeds. The original poppy seed chicken was just a bit too much poppy seed for our tastes.
Start by mixing together some cream of chicken soup and sour cream until well blended. Then stir in some diced chicken. Next, spread the creamy mixture into a 9 x 9-inch baking dish.
In a large zipper bag, crush the crackers. Then add poppy seeds and butter to the bag and seal. Toss to coast. Sprinkle the cracker mixture over the chicken. Bake it at 350 degrees for 30 minutes. Serve over cooked rice. So simple but so tasty!
This is what you need to make Poppy Seed Chicken
- CHICKEN
- CREAM OF CHICKEN SOUP
- SOUR CREAM (I USE LIGHT)
- RITZ CRACKERS
- BUTTER
- POPPY SEEDS
Poppy Seed Chicken
Real Mom Kitchen
Ingredients
- 3 cups diced cooked chicken
- 1 10 3/4 oz. can cream of chicken soup
- 1 ½ cup sour cream I use light
- 1 cellophane sleeve of Ritz crackers crushed
- 4 Tbsp. melted butter
- 1 Tbsp. poppy seeds
- cooked rice for serving
Instructions
- In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
- Spread creamy mixture into a 9 x 9 inch baking dish.
- In a large zipper bag, crush crackers. Then add poppy seeds and butter to bag and seal. Toss to coast.
- Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice. Makes 4-6 servings.
