This is an excellent way to use up leftover chicken. This is served up at our house at least once a month. We like it with mashed potatoes or rice and a green vegetable.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

  • Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

769 calories; 50.8 g total fat; 149 mg cholesterol; 1040 mg sodium. 38.4 g carbohydrates; 38 g protein; Full Nutrition


Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2006
This dish is a keeper and a definite comfort food. Don't let the fat content scare you off - it can easily be altered. I made it with reduced fat Ritz crackers 98% fat free soup light sour cream and half the butter and it still came out great! (but not low-fat) I noticed that some reviewers thought this was somewhat lacking in flavor so I sprinkled the chicken with basil oregano and garlic powder and browned it before adding water and simmering it for about 15 minutes. I prepared the chicken the night before while making dinner so I could have cooked chopped chicken all ready to go. As suggested by another reviewer I stirred the chicken soup and sour cream together in a bowl before putting it in the casserole dish. Serve with bread and some steamed veggies. Read More
(86)

Most helpful critical review

Rating: 1 stars
09/29/2005
I really hate to give negative feedback. However it was dry and flavorless. Read More
(6)
206 Ratings
  • 5 star values: 136
  • 4 star values: 56
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/09/2006
This dish is a keeper and a definite comfort food. Don't let the fat content scare you off - it can easily be altered. I made it with reduced fat Ritz crackers 98% fat free soup light sour cream and half the butter and it still came out great! (but not low-fat) I noticed that some reviewers thought this was somewhat lacking in flavor so I sprinkled the chicken with basil oregano and garlic powder and browned it before adding water and simmering it for about 15 minutes. I prepared the chicken the night before while making dinner so I could have cooked chopped chicken all ready to go. As suggested by another reviewer I stirred the chicken soup and sour cream together in a bowl before putting it in the casserole dish. Serve with bread and some steamed veggies. Read More
(86)
Rating: 3 stars
11/13/2007
it won't be dry if you add 1 stick melted butter and 1/2 cup milk to the soup/sour cream mixture; it'll have more flavor is you use either a whole chicken or 3 or 4 chicken breasts with the bone and skin and put a bay leaf or two in while you're boiling your chicken; also add poppyseeds to the soup and sour cream mixture instead of to the crust. Read More
(71)
Rating: 5 stars
03/31/2006
This is an excellent dish and so easy to make. In my opinion one teaspoon of poppy seeds hardly qualifies that ingredient to make it in the dish's title... so I used about 4 tablespoons! Simply wonderful. Read More
(64)
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Rating: 5 stars
06/27/2011
I read several reviews before preparing this and took them all into consideration and this was the BEST Poppy Seed Chicken ever! I browned the chicken before simmering it in chicken broth for 15 minutes which gave it tons of flavor. I also sauteed onion and celery as a previous reviewer suggested and added it to the cream of chicken and sour cream mixture. I added 2 tablespoons poppy seeds and combined the mixture and the chopped chicken. The rest was as the recipe stated. I poured it all in an 8x8 Pyrex put the crumbs on top sprinkled a bit more poppy seeds on the crumbs and lastly drizzled melted butter over the top. It was soooo rich I don't see how anyone can claim there's no flavor!:) Read More
(35)
Rating: 5 stars
03/27/2008
I love this dish. I use 2 cups of sour cream (16 oz carton) instead of one for more sauce. I saute some chopped celery and onions in a little butter first then mix everything together pour it in a pan and top with the cracker mixture. I like this with broccoli wild rice and dinner rolls. Reheats nice too. Read More
(23)
Rating: 4 stars
02/22/2006
I'd give it a 5 but I save that for the "OMG is this fantastic or what?" recipes. It's really good. I have a 5 year old son that's practically a vegetarian and HE ATE IT! I have a 4 year old that's a carnivore of course she ate it. A 14 year old that can be picky @ times and HE loved it. But here's the make or break it reviewer. The hubby who basically likes hunks of beef and not much more. We tried this recipe when daddy was out of town on business it made plenty so we had it the next day. (Daddy was home by then). I can't believe Dad ate leftovers casserole style chicken and liked it. Thanks for the recipe. Read More
(21)
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Rating: 4 stars
06/03/2008
This is really good! I added sauteed onions garlic & celery and some fresh parsley. Also added a lot more poppyseeds.;) Thanks for the recipe! Read More
(12)
Rating: 5 stars
01/04/2011
This is a huge hit at our house and never lasts long! Read More
(8)
Rating: 5 stars
10/10/2011
Loved this- used Pacific foods condensed soup (all natural and much better than the alternative) light sour cream and I cut the butter amount in half. Still delish and very rich and SO GOOD!! Served with steamed brown rice. Read More
(8)