Betsy's Poppy Seed Chicken

Betsy's Poppy Seed Chicken


"This is a deliciously creamy chicken recipe that your whole family will love!"

Ingredients 1 h 5 m {{adjustedServings}} servings 936 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 936 kcal
  • 47%
  • Fat:
  • 67.5 g
  • 104%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1739 mg
  • 70%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a skillet over medium-high heat. Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear. Set aside to cool.
  2. Preheat oven to 350 degrees F (175 degrees Celsius).
  3. Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9x13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
  4. Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.
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Reviews 67

  1. 92 Ratings


We've been making this for years, and love this recipe! We leave off the butter, and it does not affect the taste. I also add 1/2 tsp. of garlic powder and 1/2 of onion powder. The recipe doesn't specify this, but the sour cream should be 8 oz.


A store-bought rotisserie chicken works wonderfully well in this recipe too. GREAT flavor & saves time.


This dish always turns out wonderful! We like to add frozen vegatables to the mix. Just enough so that the sauce still covers everything when you put it in the pan. Smells so good--my husband loves this one!