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Poppyseed Chicken Recipe
I love a good casserole. Say what you will, but adding cream of whatever makes everything taste better. I think it's my southern roots coming out, but when I want to make someone dinner after a baby is born, a casserole is my go-to. Growing up we ate several different versions, but this one was my favorite.
My friend Emily's family would make it often, so the recipe is from her mom, Beverly, and I've adjusted it just a tad because we didn't need to make it with 6 chicken breasts (ha!)!
We like serving it with salad because let's be real...it's not healthy for you at all, but I feel like it's a crowd pleaser!
Poppyseed Chicken Casserole
- 2-3 shredded chicken breasts (cooked - I cook mine in a crockpot or the instant pot)
- 1 can of cream of chicken
- 1 - 8oz sour cream
- 1 tube of Ritz crackers
- 1 T poppyseeds
- 1 stick of butter, melted
Place chicken in the bottom of a large casserole dish. Mix soup and sour cream and spread over chicken. Top with crackers and sprinkle with poppyseeds. Pour the melted butter over top and bake for 30 minutes on 350 degrees. And enjoy!
**Now, we grew up in a conservative church in town, and we would have potlucks occasionally. One time, I thought that I had found the motherload because it looked like the deliciousness I knew as poppyseed chicken. However, this person decided to add slivered almonds to the mix...and that's not my kind of thing. So, I know there are variations of this classic, so add whatever sounds yummy to you and your family!**