Poppy Seed Chicken

It’s creamy, rich, and covered in a buttery 
crumb topping. This is a very popular 
casserole in the South. I think it’s a favorite 
dish to take to a new neighbor, a new mom,
 or anyone that needs a good comfort dinner.
It’s another good way to use leftover roast chicken.
You’ll need 2 cups of cooked chicken, cut up and 
seasoned with salt and pepper.
Mix the chicken, soup, sour cream,  half the 
poppy seeds,  and half the crushed crackers. 
This recipe doubles easily. When you do, you can
 use 1 can cream of chicken soup and 1 can of
 cream of celery soup. 
 For the topping combine he remaining crumbs
and poppy seeds with the melted butter.
 Put the chicken in a greased 8X8 casserole. 
Sprinkle on the topping.
 Bake @350º for 30-35 minutes
 until the crumbs are golden.
Serve with rice, a vegetable, and salad.
Poppy Seed Chicken
2-3 C cubed cooked chicken
salt and pepper to taste
1 cream of chicken soup
1/2C  sour cream
2 t poppy seeds
1 stack of Ritz crackers,crushed
1/2 stick butter, (1/4C) melted
In a large bowl combine the soup and sour cream.
Stir in the cut-up chicken and season with
salt and pepper and 1 t poppy seeds.
Add half of the crushed Ritz crackers. 
Put into a greased 8X8 casserole. Combine the 
remaining crushed crackers, the remaining 
1t poppy seeds, and the melted butter in a bowl
 and sprinkle on top. Bake @350º for
35 minutes until golden and bubbly. Serves 4
*double recipe and put in a 9X13 casserole

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