Poppyseed Chicken

I am apparently being prolific with “P” posts today… if you are looking for my actual “P” post from the A-Z challenge, you can read it here.

By request, here is my poppyseed chicken recipe.  Ok, it isn’t really mine because I got it from someone else.  If that person was you, feel free to stake your claim in the comments.   🙂  (Okay, now you can thank Carmen and Southern Living for the great recipe… and don’t hate them if you don’t like mushrooms, I think the original recipe called for cream of chicken soup)

Poppyseed Chicken


3 cups Chopped, cooked chicken (rotisserie chicken is quick & easy to use!)
1 can Cream of mushroom soup (10 3/4 oz.), undiluted (or cream of chicken if you just can’t stand mushrooms)
16 oz. Sour cream
3 tsp Poppy seeds
1 sleeve Ritz crackers, coarsely crushed
1/4 cup Butter


  1. Combine first 4 ingredients. Spoon mixture into lightly greased 11×7 inch baking dish.
  2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
  3. Bake at 350 degrees for 35-40 minutes or until hot and bubbly.

7 responses to this post.

  1. Thanks — sounds interesting! I’d have to fiddle with it to figure out how to sub scratch ingredients for the prepared ones. I recently tried that kind of fiddling with my mom’s chicken and rice recipe, which also calls for canned soup, and while it was runny and the rice a little too chewy, it has promise! I think it just needed to cook longer, and maybe have some flour mixed in for thickening.


  2. Posted by Rae on April 20, 2010 at 5:27 am

    Love anything that has Quick and Easy in the recipe! Cuz I’m a can opener- microwave kind of gal. But that chicken sounds scrumptious! I may break out the good casserole dishes and whip up some wonder! Thanks!


  3. Hmmmm… that recipe does look familiar. : )


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