Poppy Seed Chicken Recipe

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—Janet Zoss, Jackson, Michigan

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Poppy Seed Chicken Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1 cup (8 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tablespoon poppy seeds
1 teaspoon dill weed
4 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups butter-flavored cracker crumbs
1/2 cup butter, melted

Directions

In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
Spread into a greased 11-in. x 7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 495 calories, 28 g fat (13 g saturated fat), 115 mg cholesterol, 620 mg sodium, 32 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Poppy Seed Chicken in Country Woman November/December 1994, p35

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Poppy Seed Chicken

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(1-1) of 1 reviews

Reviewed on Dec. 08, 2009 by teffertoes

It was a little on the dry side, but was very tasty, so I'll definitely make it again. Next time I will add another can of cream of chicken soup, add some garlic powder, a little bit of milk and half the amount of the rice. I used about half the butter the recipe called for and mixed in a little bit of sharp chedder with the crackers for the topping. I also used rotisserie chicken. It really is a tasty dish. I love the dill!