PoppySeed Chicken Recipe: My Most Requested Dish

If I get an email or Facebook message from a friend I haven’t seen in 5 or 10 years, odds are high they need my poppyseed chicken recipe again. I have had SO MANY phone calls over this one recipe.

I’m not promising this is a healthy dish, but it is filling and delicious. Shout out to my college roommate, Nikki, who taught me this one. I’m pretty sure it was the first chicken recipe I ever learned besides “put BBQ sauce on it.”

Enjoy!

You can print the recipe here.

INGREDIENTS:

3-4 chicken breasts
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1+ sleeve of saltine (Or Ritz) crackers Poppyseeds (liberal sprinkling over the top)

Directions:

Preheat Oven to 350.
Melt butter in 13 x 9 (standard) casserole dish in the oven while it’s preheating for 4 minutes.

Cut chicken into bite size chunks with kitchen shears. Add sour cream and the cans of soup into the casserole dish with the chicken and butter.
Stir it all together. Then spread it out neatly.

Crush the crackers over the top evenly as a topping. Sprinkle poppy seeds liberally over the top of the crackers.
Bake 40 minutes. Check to make sure chicken is cooked thoroughly. If chicken was still partly frozen, 50 mins.

Ritz crackers make it even richer.

If you have any questions/comments, feel free to ask in the comment section below! Enjoy!

Also, I want to send a sincere thank you to the folks over at blog.feedspot.com for including Stories of Our Boys in their Top 100 Military Wife Blogs list, at #37. Thank you so much!