Poppy Seed Chicken

by GettingFreedom on March 15, 2011

The first time I had this dish was when we were in the Ronald McDonald House, and volunteers brought it to all the families for dinner.  I instantly fell in love with it, and asked the ladies for the recipe.  It’s a comfort food all around-and Poppy Seed Chicken is sure to be a hit with your family as well!  I must say, though, if you are on a diet, this is not for you.  It’s oh so creamy, and oh so bad for the figure. :)

The “original” {I use that term loosely, because there are about a million variations to this one recipe!} Poppy Seed Chicken recipe calls for canned cream of mushroom and cream of chicken soups.  I prefer to make my own because the flavor of homemade cream soups is so much better!  Not only that, but they use everyday ingredients that we almost always have on hand.  Swapping out a store bought good for the homemade variety cuts the cost by almost a dollar, making this dish a Frugal Recipe!

Poppy Seed Chicken

1 Recipe Cream Soup {I used milk and Chicken Broth to lend the chicken-y flavor as well as the mushrooms}

16 oz Sour Cream

2-3 cups Chicken {Use what you have:  diced chicken pieces, chicken strips, or chopped up chicken nuggets, popcorn chicken}

1 Sleeve Ritz Crackers; crushed

2 Tbsp Poppy Seeds

½ cup melted butter

Mix together cream soup, sour cream and chicken pieces.  Spread in a 9×13 pan.  In small bowl combine crushed crackers, butter and poppy seeds until completely mixed.  Put on top of chicken mixture.

Bake at 325° for 30 minutes.

Serve over brown rice.

*You may have noticed that I didn’t post a menu plan this week.  That’ s because in the craziness that was my week/weekend, I totally spaced that it was my week to do my 2-week menu plan.  Oops!  Hopefully this won’t be a budget killer!  I’ll be posting our menus for the day on my Facebook Page, if you care to follow along and see if we can make it all week without a major fail!

This post is part of Tasty Tuesday and Ingredient Spotlight.

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