Poppy Seed Chicken

A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 602 Calories

Ingredients

• ½ cup butter, melted
• 1 (8 ounce) container sour cream
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 ½ tablespoons poppy seeds
• 2 tablespoons dry sherry
• 6 skinless, boneless chicken breast halves - diced
• 8 ounces buttery round crackers, crushed

Recipe Instructions

Step 1

Preheat to 350 degrees F (175 degrees C).

Step 2

Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.

Step 3

Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.