Poppy Seed Chicken Recipe
This poppy seed chicken recipe is a great dish to take to a pot luck dinner or just have for a tasty weeknight meal.
If you are not fond of rice, you can always just leave it out. You can then just serve the finished poppy seed chicken casserole over egg noodles or even mashed potatoes.
Here's another tip, if you are in a hurry or you just have some leftover baked chicken that needs to be used up, you can always use your leftover chicken or just stop by the store and buy a rotisserie chicken and use that to make this poppy seed chicken recipe!
Here's what you are going to need:
2 cups of uncooked white rice
4 1/4 cups of water
6 Tablespoons of butter, divided
2 pounds of boneless, skinless chicken breasts, cubed
1 pound of mushrooms, sliced
1 small onion, diced
1 Tablespoon of Olive Oil
1 teaspoon salt
1/4 teaspoon black pepper
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup of sour cream
1 cup of milk
1 Tablespoon Poppy Seeds
1 whole sleeve of Ritz crackers (about 36 crackers)
Here's what you need to do:
Preheat oven to 350° F.
In a medium pot with a tight fitting lid, combine the rice, water and 1 Tablespoon of the butter.
Bring to a boil. Cover and reduce heat to simmer. Cook until all liquid is absorbed. This should take about 20 minutes. Try not to lift the lid to check it before the 20 minutes are up. Set side.
Heat the Olive Oil and 1 Tablespoon of the butter in a large saucepan.
Add the onions, mushrooms, cubed chicken, salt and pepper to the saute pan.
Saute over medium to medium high heat until chicken is done and the vegetables are soft. Set aside.
In a medium bowl, combine the cream of chicken soup, sour cream, milk and poppy seeds.
Mix well. Set aside.
Your going to need to crush the Ritz crackers. The easiest way that I have found to do this is to put them in a large gallon size Ziplock bag. Don't seal the bag.
**You can always wash the bag out when you are done with it and save it for the next time you need to crush crackers.
Use a rolling pin to crush the crackers.
This is what they should like.
Melt the remaining 4 Tablespoons of butter and add to the crackers.
Squish the bag with your hands to make sure that the butter gets mixed in really well. Set aside.
Spray a 9 x 13 glass baking dish with non-stick cooking spray.
Spread the rice in the bottom of the baking dish.
Spread the chicken, onion and mushrooms evenly over the rice.
Pour the soup mixture over the chicken.
Spread the soup mixture evenly over the chicken.
Sprinkle the butter cracker crumbs on top.
Bake in the preheated 350° oven for 40 minutes or until hot and bubbly. ENJOY!
**I'd like to give a special thanks to my daughter and her wonderful mother-in-law for telling me about this delicious poppy seed chicken recipe!
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