Tuesday, January 12, 2010

Poppyseed Chicken

I got this recipe years ago from a friend in Washington. It is simple to make and doesn't require too many ingredients. I serve it over brown rice and it is filling and delicious. I was low on poppy seeds when I made this, so yours should look different, with about 3 times the amount of poppy seeds. This is one of my family's favorite dinners.


4 chicken breasts (cooked and cut into bite sized pieces)
2 cans cream of chicken soup
1 to 1 1/2 cups sour cream (some people like it with more sauce)
1 sleeve Ritz or Town House crackers (crumbled)
1/4 cup butter
1 1/2 Tablespoons Poppyseeds


Cook and cut up chicken. Place into bottom of 9 x 13 pan. Mix together cream of chicken soup and sour cream. Pour over chicken. Melt butter, add crumbled crackers and poppy seeds. Stir to combine, then sprinkle over soup and sour cream mixture. Bake at 350 degrees for 25-30 minutes, until bubbly. Serve over rice.


Tawnie said...

How funny you just posted this. I made this yesterday and thought it would be a good one to post but decided to leave it up to you since it's yours. This is such a good recipe. This is one I take to people when I make dinner for others. Easy and yummy. Thanks!!!!

Lisa said...

this is a celebrated dish in our family. it's great to have this posted on. thanks!

Kristi said...

I always think of you Lori when I make this one. It is yummy and easy.

Anonymous said...

This is a great recipe, but I think you only want 3 TEASPOONS of poppy seeds. I put the 3 tablespoons and it was WAY too many poppyseeds. Great recipe otherwise.

Scott / Lori said...

Thanks for the feedback. I have made this for so long I just kind of pour them in until it looks right, so perhaps 3 whole tablespoons was too much! I have cut that in half on the recipe. Happy cooking and thanks for visiting our blog!