This past weekend, my sister and her husband went out of town, so my husband, daughter and I spent the weekend watching her 5 kids. They were all really good, but wow – it sure is different going from 1 child to 6!
When I got to her house, I quickly looked over all the instructions, including the menu while they were gone. The first night there, Poppy Seed Chicken was on the menu for dinner. I had heard of Poppy Seed Chicken before, but I had never made it before. And there wasn’t a recipe written down for me. Luckily, I looked on her cookbook shelf, and the first cookbook I pulled out had 2 recipes for the dish! It was a neighborhood cookbook (that I’ve actually featured on here before), and although the recipes were similar in ingredients, the amounts of those ingredients were quite different. So I took a combination of the two recipes, and this is what I came up with. And yes, I know this is not a very healthy dish, but it sure was delicious! I don’t normally like dishes with condensed soup, but this was actually really good. And between the 6 children, my husband and I, we just about cleared the whole dish!
Poppy Seed Chicken
adapted from Recipes from River View
prep time: about 15 minutes
cook time: 30 minutes
3-4 chicken breasts, cut into cubes
1 can cream of chicken soup
1 12 oz. container sour cream
1 1/2 cups crushed Ritz crackers
2 tablespoons poppy seeds
1/2 cup butter, melted
Preheat oven to 350F.
In a large skillet, cook chicken cubes until cooked through.
In a bowl, mix the cream of chicken soup and sour cream. Mix in the cooked chicken. Pour mixture into the bottom of a 9×13 baking dish.
In a small bowl, combine the crushed crackers, poppy seeds, and melted butter. Sprinkle the mixture on top of the chicken.
Bake in the preheated oven for 30 minutes or until it bubbles around the edges.