Poppy Seed Chicken
This creamy Poppy Seed Chicken casserole is a classic made up of pieces of chicken combined with a creamy sour cream mixture and topped with a crunchy cracker and poppy seed topping. This is pure comfort food!
Ingredients:
1/2 tablespoon extra virgin olive oil
2 lbs boneless, skinless chicken breasts (about 3–4 breasts)
1 (12 oz) container sour cream
1 can (10.5 oz) cream of chicken soup
1 1/2 cups crushed Ritz crackers
2 tablespoons poppy seeds
1/2 cup butter, melted
Get the full recipe here:
---------------------------------------------
FOLLOW ME ON SOCIAL MEDIA!
Instagram:
Facebook:
The blog -
Chicken Poppy Seed Pasta Salad | Eating Bird Food #recipe #pastasaladrecipe #mealprep
Poppy Seed Chicken Rice a Roni Casserole
FULL RECIPE:
Poppy Seed Chicken Rice-a-Roni Casserole – a fun twist to a classic dish! Super easy to make and tastes amazing!! Can make ahead and freeze for a quick meal later!
Chicken Rice-A-Roni, cooked chicken, cream of chicken soup, garlic, onion, sour cream, poppy seeds, melted butter, and Ritz Crackers.
Everyone cleaned their plate and went back for seconds! GREAT weeknight chicken casserole.
Chicken and Poppy Seed Casserole
Chicken Poppy Seed Casserole is a comforting dish made with chicken thighs, sour cream, soup, cream cheese, crackers, and poppy seeds. The delicious combination of these flavors makes a casserole your whole family will love. Bring it to your next potluck or holiday party for an easy addition to the meal.
5 cups chicken thighs, cooked and shredded
1 cup sour cream
1 cup cream of mushroom soup
1 cup cream cheese
1 cup crackers, crushed
1⁄2 cup olive oil
2 tbsp poppy seeds
Detailed printable recipe:
Poppy Seed Chicken Casserole Recipe
This Poppy Seed Chicken Casserole is simple and delicious! You will love this rich, creamy dish!
Poppy Seed Chicken Casserole:
3 Chicken breast cooked and shredded
2 cans cream of chicken soup
8oz sour cream
1 Tbls poppy seed
1/2 stick of butter melted
1 sleeve Ritz crackers crushed
Preheat oven 350°
layer Chicken on bottom of 9x13
Mix soups and sour cream and poppy seed and pour over chicken.
too with crackers and butter
Bake for 30 minutes
Kitchen scarfs: jennimcqueen@comcast.net
Intro music by: autionautix.com
My mixing bowls:
Batter bowl:
My Cookware:
Blending fork:
Measuring spoons:
flour/sugar storage tubs:
Freezer Containers
My Amazon Storefront:
Thank you so much for watching! Please share my videos with all your family and friends. Thank you so much for all your support and for taking time to visit with me down on the farm! May God bless you all!
You can also visit with me on Facebook at:
And please join my Instagram family @: thefarmingpastorswife
Please visit:
for some awesome Merch!!
also go and like our church's page @:
Where I get my eye glasses:
Email address is: lesliewithlandbfarms@gmail.com
Leslie (The Farming Pastor's Wife)
mail can be sent to:
Leslie Madren
P.O. Box 4574
Asheboro NC , 27204
Southern cooking, recipes, easy recipes, farming, farm life, country, food, cooking, cooking tips, yummy food, home cooking, homemade, bread making, country cooking, supper, dinner
#foodvideo #food #foodie #foodphotography #foodblogger #foodstagram #instafood #foodvideos #foodlover #youtube #yummy #subscribe #comedyvideos #vlog #likes #youtubechannel #followback #countrycooking #southerncooking #cooking #homemade #easyrecipes #recipes
music in this vlog is from: epidemic sound
FTC Disclaimer:
I am sometimes asked to review products. I receive the product for free and I am able to provide you with a honest review of my thoughts on the product. You can trust that I will never promote a product that I myself would not purchase.
This video does not contain a product review. I do however have an affiliate link with Amazon
BEST EVER POPPY SEED CHICKEN
BEST EVER POPPY SEED CHICKEN
Serves 4
3 boneless, skinless chicken breasts
3 teaspoons salt
2 tablespoons butter
1 small yellow onion, chopped (about 1 cup)
1 tablespoon minced garlic
3 tablespoons flour
1 cup whole milk
1 cup chicken broth
8 ounces sour cream
4 ounces cream cheese, cubed
1 ½ teaspoons salt
½ teaspoon pepper
1 tablespoon poppy seeds
¾ cup frozen peas, optional
Butter to grease the dish
2 cups cooked rice
-for the topping-
1 sleeve of round Ritz crackers, crushed (I use “Everything” flavored)
4 tablespoons butter, melted
½ cup grated parmesan cheese
Parsley for garnish
Clean and trim the chicken breasts, then slice the chicken into 3 pieces. Lay the pieces in the bottom of a wide sauce pan, cover with cold water by 1”, season the water with 3 teaspoons of salt. Cover the pan with a lid leaving a little crack, turn the heat to medium high. Bring to a boil; and allow the chicken to boil for about 5 minutes. Then reduce the heat to medium low and let the chicken simmer over low heat for 30 minutes. Remove from the water and use forks to shred the chicken. Cover and set aside.
In a braiser or saucepan over medium heat, melt 2 tablespoons of butter and saute the onion for 3-4 minutes or until tender. Reduce the heat to medium low, add the garlic, and saute for only 1 minute until fragrant. Stir and watch to be sure the garlic doesn’t burn! Stir in the flour, coating the onions and garlic, making a clumpy mixture. Then whisk in the milk, whisking for 1-2 minutes. Whisk in the chicken broth. Stir until the mixture just begins to simmer. Then add in the sour cream and cream cheese, stirring until smooth. Remove pan from heat, and add salt, pepper, and poppy seeds. Stir in chicken and add peas if desired. Grease a casserole dish with butter, spread the mixture in the pan. Top with crushed crackers, drizzle with melted butter, and sprinkle with parmesan cheese. Bake uncovered for 15-18 minutes or until crackers are golden and the filling is bubbly. Garnish with parsley and serve over rice.
Adapted recipe from Creme de la Crumb