Poppy Seed Chicken


  • 5 cups chicken breasts, cooked and cubed
  • 1 cup sour cream
  • 2 (14.5 ounce) cans condensed cream of chicken soup
  • 2 cups crushed Ritz crackers (about 1½ rolls of crackers)
  • ½ cup melted butter
  • 1 Tablespoon poppy seeds
Additional Ingredients to make it fancy:
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon minced garlic
  • 1 T lemon juice
  • ¼ teaspoon pepper


1 _ Preheat oven to 350 degrees.

2 _ Boil raw chicken breasts with salt and pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish. *Note: Some people layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.

3 _  Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

4 _ In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and sauce. Sprinkle the poppy seeds on top.

6 _ Bake for 20­30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice. We like to eat it with steamed broccoli and we mix it all together.