Poppy Seed Chicken
This simple yet delicious dish is terrific for dinner, but the leftovers are a bonus for lunch. It reheats really well in a microwave, so you may want to double the recipe. —Janet Zoss, Jackson, Michigan
Ingredients
- 1 cup 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
Reviews
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We really liked this recipe. It was surprisingly tasty. We made exactly like it said except we used a 9 x 13 pan.
5 stars from me. I could not get enough of this. So very good. I hardly ever use can soup in a recipe but it was convenient to use on a busy weeknight. I choose the healthy request version of the soup and combined it with the leftover savory roasted chicken and brown rice. Comfort food yumminess!
This looks great to me, but I’d like ideas to lower the calories. I’m fighting those Covid pounds!
Terrible! Way too much rice! Or not enough soup/sour cream! How did this get by the editors?
This was very good. I changed it up to use what I had. Turkey for chicken, cream of celery soup, a little bit of instant rice for the cooked rice. I also omitted the bread and butter. A shot of garlic powder and milk to help cook the rice. The dill was very good in this. I'll use more poppy seeds the next time
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!
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