Several of you asked for the recipe for Poppy Seed Chicken. I’m finally doing as you asked.
Here are the basic ingredients. I put a picture for you in case you are visual like me.
Butter crackers, cream of mushroom (or chicken) soup, poppy seeds (duh!), sour cream, butter and chicken. Also pictured is Basmati rice because that is what I serve this dish over. You may choose any kind of rice you like.
First I cut the chicken into bite-sized pieces straight into my baking dish. The recipe says to boil it first and then cube it. I skip that step and let the chicken cook in the oven. I’ve never had a problem with undercooked chicken.
Next, after washing my hands with steaming hot water and soap about three times (I hate raw chicken, but please don’t judge me based on this alone. I have a lot of other good qualities, I promise), I mix the soup and sour cream in with the chicken and spread it neatly in the dish. The sour cream and soup make this dish especially healthy. But, wait for it, because it gets better.
Did you wait for it?
Melt an entire stick of butter, crush up a sleeve of butter crackers (Ritz crackers, if you’re a name-brand gal) and 2 tablespoons poppy seeds in a bowl. Butter? Crushed Crackers? Casserole dish? This recipe definitely originated in the South!
(Note to self: Try not to get picked out of a line up for a random drug test after eating this.)
Spread the cracker mixture evenly over the chicken mixture. Like this:
Bake at 350 degrees Fahrenheit for 45 minutes. Throw some rice in the rice cooker about 20 minutes in and, Voila!, dinner.
Here is the official recipe which you can see I streamlined a little above for my needs. But for the perfectionists out there, here you go.
Poppy Seed Chicken –
Boil and cut up about 5 chicken breasts. Mix them with 8 oz. sour cream and 1 can of cream of mushroom soup. In a separate bowl, mix 1 stick of butter (melted), 35-40 Ritz crackers (crushed) and 2 TBSP poppy seeds. Put in half of soup and chicken mixture; top with half of cracker mixture. Repeat with remaining. Bake at 350 for 30-40 minutes. Enjoy!
Comments (12)
Yep, that’s how I do it to and I hail from the south!
A favorite in our house!
We make this dish almost exactly the same except we use sesame seeds instead of poppy. Very tasty.
Sounds and looks tasty! May have to try this one.
oh, i can’t wait to show bobby this post… he makes fun of me because of how anal i am when i cook chicken. i also wash my hands frequently and the kitchen gets 409’ed too. hee hee i’ll probably try the recipe too, it sounds great!
katie
made this tonight…it was yum!
Looks very yummy! I am going to try it soon. Any ideas of what would be a good (and maybe a more healthy) substitute for the sour cream? I’ve only had sour cream a few times in my life and each time, it has raged war on my tummy and won.
Very true about poppy seeds making you fail drug tests. My husband found that out years ago…and the culprit was “everything” bagels which don’t have that many poppy seeds to begin with!!
Wendy – I’ve never tried to make it healthy! I think you can substitute PLAIN yogurt for sour cream.
Thanks, Leighann! I am going to try it. Love your blog!!
I made this last night. It was a very welcomed break for my husband, who LOVED every bite! He ate way too much. I found it quite tasty too, but very rich. I couldn’t eat much…but a definite addition to my small cooking options…thanks a bundle! Jeffra
I use the extra gloves left in my scrubs pocket after work when I touch chicken.
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