Poppy Seed Chicken Recipe - Allrecipes.com
Poppy Seed Chicken Recipe
  • READY IN 1 hr

Poppy Seed Chicken

Recipe by  

"A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat to 350 degrees F (175 degrees C).
  2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
  3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2003

I love this recipe! I leave out the sherry, and instead of pouring the butter on top, I mix it with the cracker/poppyseed mix, then sprinkle on top.

 
Most Helpful Critical Review
Dec 03, 2003

This wasn't very good at all. Neither my husband or I liked it, and we're pretty easy. My 1-year-old picked at it, and my 3-year-old ate one bite and wouldn't touch any other food that came in contact with it. It was a lot of work for the end result, and we won't be making it again.

 
Mar 11, 2004

I made this for a couple of friends and they both loved it. I did make a lot of modifications to the recipe based on others suggestions, therefore it only gets 4 stars. I used the French Onion dip instead of sour cream, used chicken breasts rather than shredding it, used cream of mushroom soup and added fresh cut mushrooms. I also used white wine instead of sherry b/c I had it on hand. Next time I would like to make up the mixture, let the chicken marinate in it over night and cook it on low heat so the chicken would be more moist.

 
Dec 07, 2003

This is an old family favorite in my house. It was my favorite when I was little - and that says a lot because I was very picky. I add the butter (I use low-fat and a little less) to the cracker mixture. It's not so messy. Also, I shred the chicken breasts after poaching. Use judgement when spreading on the soup/sour cream mixture over the chicken-only use enough to cover the chicken. Can use low-fat soup too.

 
Sep 29, 2003

this was really fantastic served over white rice. i added a little garlic and chilie powder when i cooked the chicken to spice it up a bit. then used half the sour cream and butter called for to reduce fat. yum

 
Dec 03, 2003

My family now requests this for every gathering. It always turns out perfect, and is easily complimented by a variety of sidedishes. I've used white wine with success when sherry wasn't handy.

 
Feb 20, 2004

This turned out to be great! My boyfriend absolutely loved it! I even made it ahead one night and it was great reheated. I omitted the sherry and I added: finely chopped celery, onion, fresh garlic, and blended it all in with sourcream/soup mix. I also added softened cream cheese and cooked egg noodles! All of the additions made this simple recipe 'gourmet'!

 
Dec 03, 2003

Ver easy and delicious. You can use french onion dip in place of the sour cream- it adds more flavor. Also, you can use different soups. Cream of mushroom or celery work well. This is one of my favorites. I told people from work about it and they tried it and all love it too. Also a bit hit with children.

 

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Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 29.7 g
  • 59%
  • Sodium
  • 893 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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