Poppyseed Chicken Recipe
January 29, 2013 in Recipes
I did not realize until recently that poppyseed chicken was a southern dish!
Shockingly, my ‘soooda’ lovin’ friends had never even heard of this recipe…
I know, it’s sad. What do they eat up there? 
So, I’m sharing this super-easy, super-delicious, southern staple with you today.
Northerner, meet Poppyseed Chicken.
Poppyseed Chicken Recipe
4-6 chicken breasts, cooked and shredded.
1 small container of sour cream
1 can cream of chicken
1 can cream of mushroom
2 teaspoons poppyseed
1 stick butter
1 package ritz crackers
Okay, so to get started…
Mix the soups, poppyseed, and sour cream together in a bowl… or better yet, have your toddler do it! That’s what I do.
Yay, you cooked!
Then, add that mix to your shredded chicken in a casserole dish, and mix it up real good.
Bake at 350* for 30-45 minutes. Or until it gets bubbly and delicious looking.
At this point, melt your butter and crumble your crackers into the butter. Pour this mix on top of the chicken and continue cooking for 5 minutes.
Serve it over rice (or egg noodles- if your my weirdo sister.)
And enjoy!
It’s not healthy. I won’t lie. But it is OH, SO GOOD!
Have I ever steered you wrong??
This is almost the same as my recipe, and I’m a northerner!
But, I will admit, I never heard of Poppyseed Chicken until my life in Tennessee. The only difference is I sometimes just dice up raw chicken and let it cook in the casserole, and I only use 1 can cream of whatever (either mushroom or chicken, whatever is on hand). 
Oh, and since I can never get enough of that scrumptious Ritz topping, I use two sleeves. haha! Yes, REAL healthy!
Doesn’t it seem like the best foods are usually the worst for you?? I’m making it my mission to do a ‘healthy’ and tasty food post one day soon. haha! And I will say, I have used every combination of mushroom/chicken, chicken/chicken mushroom/mushroom and you really can’t mess this one up. It is pretty much delicious no matter what.
Oh and extra crackers= never a bad idea. YUM!
This recipe is so amazing!! Thank you so much for sharing it! I am from Texas and this is definitely a southern recipe
I am actually allergic to dairy but was able to make this using dairy free butter, a sour cream substitute, and making my own cream of chicken soup! It was so good and I cannot wait to make it again!! Thanks so much!
Rae- I’m so glad you were able to still enjoy it! I was lactose intolerant as a child so I can understand. I hear lots of people say they are making their own soups these days…care to share your recipe?
Thanks for stopping by! Come back anytime!
Hey Callie!
I would love to share the recipe with you! It is very simple and doesn’t take long at all!
1 Tbsp. butter
3 Tbsp. flour
1/2 c. low sodium chicken broth
1/2 c. low-fat milk (can use alternative milks as well but it won’t thicken as much)
1. Melt the butter in a saucepan on medium heat. Whisk in the flour to create a roux.
2. Add the chicken broth and then the milk, whisking constantly to prevent lumps.
3. Bring to a boil and cook, stirring constantly, until the mixture thickens. You can add mushrooms, diced onion, or diced celery, depending on what you will be using the soup for.
Hope you enjoy!!
Thanks so much! I can’t wait to try it!