Poppy Seed Chicken!
I had never had this dish before I met my hubby-to-be, but it was a dish that he grew up with that always brings him back to his childhood, and now we have it pretty regularly. It’s easy, one-dish, yummy, and oh so filling! Definitely a weeknight family pleaser! ENJOY!
Poppy Seed Chicken
Ingredients:
Poppy Seed Chicken
Ingredients:
- Vegetable oil
- Seasoning salt/garlic salt
- 4 boneless, skinless chicken breast halves
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup sour cream
- 2 (8 ounce) packages buttery, round crackers, crushed (I always use Ritz crackers)
- 1 tablespoon poppy seeds (I don’t know what they do, but they are a necessity for this recipe!)
- Season chicken breasts lightly with the seasoning salt/garlic salt and cut into bite-sized pieces. Heat oil in a skillet over medium-high heat. Cook chicken until no longer pink. Set aside to cool.
- Preheat oven to 350 degrees F.
- Place the chicken into a bowl with the cream of chicken and cream of mushroom soups, sour cream, poppy seeds, and one of the packages of crushed crackers. Stir until well-blended, then transfer mixture to a 9×13 inch shallow baking dish. Spread the other package of crushed crackers evenly across the top of the mixture.
- Bake mixture in the preheated oven for 30 minutes, or until heated through and lightly browned on top.
