This poppy seed chicken recipe is an excellent way to use up leftover chicken. I make this tasty casserole at least once a month. We like it with mashed potatoes or rice and a green vegetable.
Ingredients
- 5 cups chopped cooked chicken
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 cup sour cream
- 1.5 cups crushed buttery round crackers
- 0.5 cups butter , melted
- 1 teaspoon poppy seeds
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
-
3
Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
-
4
Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Empanadas
Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.
Vegan Mushroom Thanksgiving Stuffing
I made this recipe about 5 years ago. After trying expensive croutons from a gourmet cooking store, I decided I could make them myself! This vegan mushroom stuffing immediately became a family (and friends) favorite. You can eliminate the mushrooms if you don't like them. You can make the homemade croutons days before and store them in zip-top bags or plastic containers, which makes the stuffing a whole lot easier. Try it for Thanksgiving!
Ham and Great Northern Bean Soup
Basic ham and bean soup made with canned beans. Very easy to make.