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Poppy Seed Chicken

Poppy Seed Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Janet Schaufele

Janet Schaufele

A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat to 350 degrees F (175 degrees C).
  2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
  3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
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Reviews

LDMILLSAPS
49

LDMILLSAPS

9/15/2003

I love this recipe! I leave out the sherry, and instead of pouring the butter on top, I mix it with the cracker/poppyseed mix, then sprinkle on top.

SULLIVANE2
45

SULLIVANE2

3/11/2004

I made this for a couple of friends and they both loved it. I did make a lot of modifications to the recipe based on others suggestions, therefore it only gets 4 stars. I used the French Onion dip instead of sour cream, used chicken breasts rather than shredding it, used cream of mushroom soup and added fresh cut mushrooms. I also used white wine instead of sherry b/c I had it on hand. Next time I would like to make up the mixture, let the chicken marinate in it over night and cook it on low heat so the chicken would be more moist.

TIFFANY S
45

TIFFANY S

12/7/2003

This is an old family favorite in my house. It was my favorite when I was little - and that says a lot because I was very picky. I add the butter (I use low-fat and a little less) to the cracker mixture. It's not so messy. Also, I shred the chicken breasts after poaching. Use judgement when spreading on the soup/sour cream mixture over the chicken-only use enough to cover the chicken. Can use low-fat soup too.

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