Poppy Seed Chicken | Easy Weeknight Recipes | What to cook with a rotisserie chicken
This fabulous dish is quick and easy to put together. YuMmY too!
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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
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Martin's Makes | Poppy Seed Chicken Casserole
Whether you're living alone or with a large family, this Poppy Seed Chicken Casserole recipe is perfect for feeding many mouths or providing leftovers for the week!
Ingredients
-6 Slices Martin’s Potato Bread, made into breadcrumbs (2 cups)
-3 Pounds Chicken Breast, cooked and shredded
-1 ½ Cups Sour Cream
-3 10.75-ounce Cans Cream of Chicken Soup
-½ Cup Butter, melted
-1 Tablespoon Poppy Seeds
Directions
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Spread breadcrumbs evenly over a cooking sheet and place in the oven for 10 minutes, or until golden brown in color and slightly crispy.
Step 3
Place chicken in 9×13 casserole dish.
Step 4
Stir together chicken soup, sour cream. Pour over chicken and mix lightly until integrated.
Step 5
In a separate bowl, stir together breadcrumbs and melted butter. Sprinkle over chicken mixture. Then, sprinkle poppy seeds on top.
Step 6
Bake casserole for 20-30 minutes until top of casserole is browned and sauce is bubbly. Serve warm.
Step 7
Note: Leftovers can be stored in an airtight container and refrigerated for 3-4 days.
Find this recipe on our website:
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.
How To Make Poppy Seed Chicken | MyRecipes
Learn how to make this simple Southern staple for quick, comforting weeknight dinners.
Get the recipe:
3 cups chopped cooked chicken
1 (10 2/4-oz.) can cream of chicken soup, undiluted
1 (16-oz.) container sour cream
3 teaspoons poppy seeds
31 round buttery crackers, crushed
1/4 cup butter, melted
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