Poppy Seed Chicken

Total Time:
46 min
13 min
33 min

10 servings

  • Nonstick cooking spray
  • 1 tablespoon butter
  • 2 (8-ounce) packages sliced portobello mushrooms
  • 2 cups sour cream
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 1 cup slivered almonds, toasted
  • 1 tablespoon poppy seeds
  • 7 cups chopped cooked chicken
  • 1 tablespoon butter, melted
  • 2 cups crushed butter-flavored crackers
  • Hot cooked rice, optional
  • Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.

  • In a large skillet, melt the butter over medium-heat. Add the mushrooms and saute until browned, 7 to 8 minutes. To the skillet, add the sour cream, chicken soup, almonds, poppy seeds, and chicken. Pour the chicken mixture into the prepared baking dish.

  • In a small bowl, combine the melted butter and crackers; sprinkle over the chicken mixture. Cover with aluminum foil and bake about 15 minutes. Uncover and bake until bubbly, about 10 minutes longer. Serve over rice, if desired.

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5.0 3
We make this but add the Rice right into all the chicken mixture. Then we add the crumbled Ritz  crackers and bake.  Everyone loves it, and it goes a long way. item not reviewed by moderator and published
This was delicious, loved the mushrooms added so much flavor item not reviewed by moderator and published
i made this dish and it was amazing! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen