Poppy Seed Chicken Recipe

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Poppy Seed Chicken

Barbara Howard


Great chicken casserole, instead of Ritz crackers, you might try chicken n'biscuit crackers. Either cracker makes a good casserole.

★★★★★ 1 vote
6-8 servings
30 Min


5 c
chicken breasts, cooked and cubed
1 c
sour cream
2 can(s)
condensed cream of chicken soup
2 c
ritz crackers (about 1 1/2 rolls of crackers)
1/2 c
melted butter
1 Tbsp
poppy seeds


1 tsp
worchestire sauce
1 tsp
celery salt
1 tsp
minced garlic
1 Tbsp
lemon juice
1/4 tsp


1Preheat oven to 350 degrees.

1. Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicked in a 9x13 casserole dish.
2Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the worchestire, celery salt, garlic lemon juice and pepper to the soup and sour cream mixture. Pout over the chicken.
3In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
4Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed brocccoli and we mix it all together.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy