TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 495 calories, 28g fat (13g saturated fat), 115mg cholesterol, 620mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 25g protein.


  1. In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
  2. 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.
Originally published as Poppy Seed Chicken in Country Woman November/December 1994, p35

Reviews for Poppy Seed Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
teffertoes User ID: 4108769 9690
Reviewed Dec. 8, 2009

"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!"

Loading Image