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Poppy seed chicken is an easy dinner recipe your family will love. I have memories of my Mom making this recipe for countless Sunday dinners and to share with company. Of course, we always enjoyed eating it when it was just our family too. It was a recipe I happily continued making once I was on my own and I love sharing it with others. If you’ve never had poppy seed chicken before, you need to make this recipe soon. Poppy seed chicken is simple to make and tastes absolutely delicious.
Poppy seed chicken is a great dish to serve to company or to eat on a weeknight with your own family. One of the reasons I like this recipe so much is that it tastes much fancier than it really is. You can put this recipe together very quickly, especially if you always have diced chicken in your freezer like I do!
Poppy seed chicken has long been a favorite in our family. Lily, our 1 year old, clears her plate of chicken and rice every time this is served. This is one of my go to meals to take a new mom and it’s always enjoyed. I just shared the recipe with another friend this past week after sharing a pan of poppy seed chicken with her family.
4-6 cups chicken, cooked and diced (around 4 chicken breasts)
8 ounces sour cream
2 cans cream of chicken soup
2 sleeves Ritz crackers, crushed
1/2 cup butter, melted
1 1/2 tablespoon poppy seeds
Boil and cook your chicken. (This is a great time to use pre-cooked chicken from your slow cooker that is already diced in your freezer)
Mix chicken together with sour cream and cream of chicken soup. Pour into a 9 by 13 pan.
Crush Ritz crackers and pour into a bowl. Pour melted margarine over crackers. Stir poppy seeds into the crackers crumbs and mix well. Spread cracker crumbs on top of the chicken.
Bake at 350 degrees for 30 to 40 minutes, or until lightly browned on top. Serve over rice.
Instead of making a large 9 by 13 pan, you can divide the mixture into two smaller pans. In my experience, one recipe will fill two 8-inch circle pans. One of the pans can be cooked now, and the other can be frozen.
If freezing, freeze poppy seed chicken BEFORE baking. Cover the pan tightly with foil and write directions on the top of the container. Remove the poppy seed chicken from the freezer and let thaw in the refrigerator during the day before baking.
I do recommend serving this recipe over rice, to soak up the flavor of the chicken. I typically cook white rice, flavored with a bit of chicken bouillon or broth.
If you have cooked chicken that is diced in your freezer, this dinner can be made in a matter of minutes! Also, please note that you can make this recipe with shredded chicken, but the sauce will absorb into the chicken a bit more.
I hope you and your family enjoy poppy seed chicken as much as my family and I do!