Poppy Seed Chicken Casserole
Diane Hopson Smith
This has been a favorite for over 30 years now. My former mother in law shared this recipe with me. She was and is an awesome cook!
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- chicken breast, cooked (6 small/med breast or 3 large)
- 2 can(s)
- cream of chicken soup
- 8 oz
- carton sour cream
- 1 pkg
- ritz cracker, from 3 pkg box
- 1 Tbsp
- popppy seed
- 1 stick
- butter, melted (i originally used 1 1/2 stks butter but i've found that 1 stk is perfect)
- salt and pepper, to taste
- rice, cooked and hot
1Preheat oven to 350 degrees.
2Cut into bite size pieces; place in a buttered casserole dish. NOTE: I use an 8 X 11 X 3-inch corningware casserole dish.
3Mix the soup and sour cream and pour over the chicken.
4Crush Ritz cracker, combine with poppy seed and sprinkle evenly over soup mixture.
5Melt margarine, and drizzle over crackers.
6Bake at 350 degrees for 30 to 40 minutes until bubbly.
7Serve over hot rice. Enjoy!