This poppyseed chicken recipe is a simple one and can be assembled a day ahead if you’d like. It’s great for a quick meal or when company is coming.
You can substitute yogurt for the sour cream, and you can make your own chicken sauce with chicken broth if you’d rather not use the canned cream of chicken soup.
If you have leftover baked chicken in the refrigerator, cut the chicken into bite-sized pieces and use your left-over chicken for this recipe. If you have canned chicken, you can use that as well.
Of course, using the canned or baked chicken means you don’t need to sauté the chicken as the recipe calls for. Serve this over rice or noodles – or just on the side with other dishes.
I was introduced to this recipe in a home in Mississippi the other week. I asked for the recipe and served it to my gang. You can be certain I will be making this dish again!
- 4 cups chicken breast pieces (or you can use boneless dark meat)
- Olive oil for sauteing
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 can cream of chicken soup
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 4 oz. mushrooms, drained (optional)
- 1½ teaspoons poppyseeds
- 1 tsp. chicken seasoning
- CRUMB TOPPING
- 1 package Ritz crackers
- ¼ cup butter, melted
- 1 tsp. poppy seeds
- Cut chicken into bite-sized pieces.
- Sauté in olive oil until cooked through. Do not sauté too long.
- Mix all sauce ingredients, then add chicken
- Put into a 9 x 13 inch pan
- Bake at 350 for 20 minutes
- Put crumbs on top and bake 15 minutes longer or until bubbly
- Serve over rice or noodles