Poppyseed Chicken

Main Dishes Chicken

Poppyseed Chicken is an easy family-style casserole made with cooked chicken, sour cream, cream of chicken soup, buttery crushed Ritz crackers, and poppyseeds. It is simple, creamy, nostalgic, and perfect for a weeknight dinner or family gathering.

This Poppyseed Chicken recipe is a Harmon family staple from Gwenn Withrow. It has the classic comfort-food combination of tender shredded chicken, a creamy sour cream and cream of chicken soup sauce, and a crunchy buttery Ritz cracker topping. The recipe is sized for an 8x8 baking dish and serves about four people, but it can be doubled and baked in a 9x13 pan for a larger family meal.

Difficulty: easy

Ingredients

• Chicken Mixture
• 4 or more chicken breasts, cooked and shredded or cut into small pieces
• 8 ounces sour cream
• 1 can cream of chicken soup
• Seasoning for Cooking Chicken
• 1 teaspoon salt
• Minced dried onion, to taste
• Pepper, to taste
• Garlic salt, to taste
• Topping
• 1 tube Ritz crackers, crushed
• 1 cube margarine or butter, melted
• 3 tablespoons poppyseeds

Directions

1. Boil the chicken breasts with salt, minced dried onion, pepper, and garlic salt until cooked through.
2. Remove the chicken from the cooking liquid and shred or cut it into small pieces.
3. In a mixing bowl, combine the cooked chicken, sour cream, and cream of chicken soup.
4. Spread the chicken mixture into a lightly greased 8x8 baking dish.
5. In a separate bowl, mix the crushed Ritz crackers with the melted margarine or butter and poppyseeds.
6. Spread the cracker mixture evenly over the chicken mixture.
7. Bake at 375°F for 35–45 minutes, until hot, bubbly, and lightly golden on top.
8. Let rest for a few minutes before serving.

Notes

• The original recipe says it makes 4 servings.
• To serve more people, double the recipe and bake it in a 9x13 pan.
• Butter can be used instead of margarine.
• This is a rich casserole, so it pairs well with a green vegetable, salad, or simple rice.
• If using already-cooked chicken or rotisserie chicken, season the mixture lightly since canned soup and crackers already contain salt.

Source: Gwenn Withrow

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