Poppy Seed Chicken

106 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by Janet Schaufele

Ingredients

6 skinless, boneless chicken breast halves - diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
8 ounces buttery round crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted

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Directions

Preheat to 350 degrees F (175 degrees C).
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
602 cal
30%

Fat
40.4 g
62%

Carbs
28.6 g
9%

Based on a 2,000 calorie diet

Reviews (106)

Rate This Recipe

LDMILLSAPS

Sep. 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...." See more"

TIFFANY S

Dec. 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 mix..." See moreture. 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."

SULLIVANE2

Mar. 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 in..." See morestead 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."

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