Betsy's Poppy Seed Chicken

Diced chicken mixed with cream of chicken and mushroom soups, topped with a mixture of crushed buttery crackers and poppy seeds, then baked until golden brown. A simple and delicious one-dish meal your whole family will love.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 936 Calories

Ingredients

• 1 cup sour cream
• ½ cup butter, melted
• 1 tablespoon poppy seeds
• 4 skinless, boneless chicken breast halves
• 1 (10.5 ounce) can condensed cream of chicken soup
• vegetable oil
• 1 (10.5 ounce) can cream of mushroom soup
• 1 (8 ounce) package buttery round crackers, crushed

Recipe Instructions

Step 1

Heat oil in a skillet over medium-high heat. Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear. Set aside to cool.

Step 2

Preheat oven to 350 degrees F (175 degrees Celsius).

Step 3

Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9x13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.

Step 4

Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.