Sunday, January 14, 2007

Poppy Seed Chicken

2-3 lbs. shredded boneless, skinless chicken
1 can cream of mushroom soup
8 oz. sour cream
40 Ritz crackers (1 pkg), crumbled
2 Tbsp. poppy seeds
1 stick of margarine/butter

- Melt the margarine in frying pan over low heat
- Add crackers and poppy seeds - mix well
- In a bowl, mix soup and sour cream
- In a 2 1/2 qt. greased casserole dish, layer 1/2 the chicken, 1/2 the
soup mixture, and 1/2 the cracker mixture. Repeat layer - top with
cracker mixture
- Bake at 350 degrees for 30-35 minutes

- You can double the soup/sour cream mixture for a creamer casserole
- You can substitute low fat soup, sour cream and crackers and use less margarine for a low fat/low calorie version of this recipe
- In a time crunch you can mix all the ingredients except for the cracker/poppy seed mixture, put it in a 9X13" baking dish and top with all the crackers. It tastes the same and is faster

Submitted by Julie


  1. I only used 2 tsp. of poppy seeds and it tasted good to me. 2 Tbsp. just seemed like a lot to me... my poppy seed jar is so tiny!

  2. We LOVE this - an old favorite. I make it and add corn to the mixture - but I'm sure you could add any other vegetable and it would taste just as good. Yum!

  3. We added some frozen, chopped up broccoli that was leftover from another dinner. I thought it was a huge improvement.


Thanks for leaving a comment. I love to see how these recipes work out for you and what modifications you make. Sorry to have to turn on the word verificatoin but this blog has been getting a LOT of spam!