Poppy Seed Chicken


6-7 pieces boneless chicken breast
1 16-ounce can cream of mushroom soup
1 16-ounce can cream of chicken soup
1 32-ounce container sour cream
3 tablespoons poppy seeds
4 sleeves Ritz crackers
1/2 cup butter or margarine (1 cup may be used)


Boil chicken pieces until cooked; about 15-20 minutes. Cut chicken into bite-sized pieces. Mix both soups, sour cream and chicken in large bowl.

Melt butter and crush crackers (not too fine). Combine poppy seeds, crackers and butter in mixing bowl.

Using a 13”x9” casserole dish, add thin layer of cracker mix. Next add chicken/soup/sour cream mix. Top it off with rest of cracker mix. Cover and bake at 350 degrees for about 45 minutes to an hour. The last 5 minutes remove cover and allow top to brown.


7-8 servings (for 8-10, add more chicken)

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