I love this stuff! Cheap AND Easy!!! In college, my roomies and I would always sneak more of this from the cafeteria back to our dorm rooms for a nice midnight snack. You might be thinking “Cafeteria food? Yuck!” But, no….not when it came to the Poppyseed Chicken! I just got the recipe a few months ago from a friend of ours in Wheaton. I altered it a little because she bakes it for 6 hours at a very low temp, but I wanted it to be done in an hour. You may have to change the temp and time according to your needs and oven altitude.
Poppyseed Chicken
Ingredients
- 1 can cream of chicken or mushroom soup
- 3/4 of a 16 oz package of sour cream
- 3 cups cooked shredded chicken
- salt and pepper to taste
Topping:
- 2 sleeves of Ritz or Townhouse crackers
- 1/2 cup butter , melted
- 2 tablespoons poppyseeds
Instructions
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Preheat oven to 350 degrees F and lightly spray a 9×13? pan. Mix the cream of chicken/mushroom soup, sour cream and chicken in a large bowl. Pour into the pan and bake for 30 minutes.
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Meanwhile, crush the crackers into a large bowl and toss in the poppy seeds. Stir in the melted butter and coat evenly. After the chicken has baked for 30 minutes, spread the crackers over the top of the casserole and bake for 20 more minutes, or until hot and bubbly. Let stand for 5 minutes before serving.
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Serve over rice. (It is a soupy/creamy casserole, so don’t think you did anything wrong!) It’s also very rich and filling, especially over rice. ENJOY!!
YUM. I ate two heaping mounds tonite. Thanks for putting this one up.
-Dane
Nikki, this looks delicious! I’m so glad I saw this post today, since I’m making out my menu for the month. I’m always looking for new ways to use up our leftovers from the Rotisserie chicken I make every couple of weeks. I think everyone in my family would like this one. Thanks!
So I’m not a huge casserole person but I made this for my husband before going out of town a few months ago and now he requests it! I know you posted this forever ago but I wanted to let you know it is still being enjoyed 🙂
Ha! Thanks, Katelyn!