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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Poppy Seed Chicken Recipe

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This recipe for Poppy Seed Chicken is from Steve Sargent's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Breast- bone in and skin on (5 cups - cooked and shredded)
1 stick butter
1 cup sour cream
2 - 14.5 oz cans cream of chicken soup
1 Tablespoon poppy seeds
1/4 teaspoon black pepper
1 teaspoon salt
1 Tablespoon lemon juice
1 1/2 cups uncooked long grain rice

Topping:
1 stick butter, melted
2 cups crushed Ritz crackers
1 Tablespoon poppy seeds
Directions:
Directions:
Chicken Preparation:
Boil raw chicken breast within water with stick of butter. Add salt and pepper to taste. Cook until chicken is falling off the bone. Remove chicken from broth and reserve broth. Remove skin and bones from cooked chicken and shred. You will need 5 cups of shredded chicken breast. Set chicken aside.

Stir together soup, sour cream, lemon juice, poppy seeds(1 Tablespoon), salt, and black pepper. When thoroughly mixed, add to chicken. Pour mixture into a 9 x 13 inch lightly greased casserole dish.

Topping:
Combine crushed crackers, poppy seeds(1 Tablespoon), and one stick of melted butter. Mix well and spread over chicken mixture.

Place in a 350º F preheated oven and bake for 20-30 minutes until the top is browned and casserole is bubbly.

Rice:
Bring 3 cups of reserved chicken broth to a boil. Add rice and continue to boil for 5 minutes. Cover and remove from heat for 25 minutes. Remove lid and fluffy rice.

Serve Poppy Seed Chicken over rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Using chicken broth enhances the rice flavor.

 

 

 

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