Poppy Seed Chicken is a wonderful recipe. I don’t know where my Mom discovered it, but I’m so glad she did. Mom has been making this for at least the past 20 years, and I have continued making it for the past 10 since I’ve been on my own. It 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 and now has become one of my husband’s favorites. I must confess that when I made this recipe this last time, the second pan didn’t make it to the freezer. I delivered it to my friend and new Mom, Allison, instead. I trust she enjoyed it as much as we did!
6 chicken breasts, cooked and diced (around 4 cups)
8 ounces sour cream
2 cans cream of chicken soup
2 cups Ritz crackers, crushed
1/2 cup margarine, 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, like we discussed yesterday.) 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 or with 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!