Note: I first published this post in 2014. Poppyseed chicken was a great go-to recipe as a homeschool mom. It’s quick and easy and uses up chicken leftovers. Plus, everyone in my house like it. That’s a win! Life hack 101!
I’ve been making this Poppy Seed Chicken recipe for some time now, pretty much ever since I discovered Seeded at the Table a few years ago.
Poppy Seed Chicken is now a favorite at my house for several reasons: 1. It’s a great way to use up the chicken leftovers from my rotisserie-style roasted chicken. 2. It’s a thrifty meal, costing less than $5 to make. 3. It’s easy to put together (as long as you remember to save enough time for the 50 minutes of baking!). 4. My kids walk into the kitchen, see me preparing this dish, and say, “Poppy Seed Chicken! Yea!” What more could I ask for?
Ingredients:
1 can cream of chicken soup
12-oz sour cream (Use ¾ of a 16-oz. package. Check for sour cream coupons here.)
3 cups cooked and shredded chicken
Pepper to taste
Topping:
1 sleeve of butter crackers (Ritz, Townhouse, or generic brand. Check for cracker coupons here.)
½ cup butter, melted
2 Tbs. poppy seeds
Instructions:
1. Preheat the oven to 350 degrees. Lightly spray a 2-quart casserole dish.
2. Mix the soup, sour cream, and chicken in a large bowl. (I use my stand mixer.) Pour into the prepared dish and bake for 30 minutes.
3. While the chicken mixture is baking, crush the crackers and mix with the melted butter and poppy seeds.
4. After the chicken mixture has baked 30 minutes, add the topping, return to the oven, and bake for an additional 20 minutes or until bubbly.
5. Remove from the oven and let stand for 5 minutes. Serve over rice with your vegetable of choice.
(Note: This post may contain affiliate links. Please see my disclosure policy for more details. And thanks for stopping by!)
Here’s the printable version:
- 1 can cream of chicken soup
- 12-oz sour cream (Use ¾ of a 16-oz. package.)
- 3 cups cooked and shredded chicken
- Pepper to taste
- Topping:
- 1 sleeve of butter crackers (Ritz, Townhouse, or generic brand)
- ½ cup butter, melted
- 2 Tbs. poppy seeds
- Preheat the oven to 350 degrees. Lightly spray a 2-quart casserole dish.
- Mix the soup, sour cream, and chicken in a large bowl. (I use my stand mixer.) Pour into the prepared dish and bake for 30 minutes.
- While the chicken mixture is baking, crush the crackers and mix with the melted butter and poppy seeds.
- After the chicken mixture has baked 30 minutes, add the topping, return to the oven, and bake for an additional 20 minutes or until bubbly.
- Remove from the oven and let stand for 5 minutes. Serve over rice with your vegetable of choice.