Poppy Seed Chicken

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  • Level: Easy
  • Total: 46 min
  • Prep: 13 min
  • Cook: 33 min
  • Yield: 10 servings
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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


  1. Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
  2. 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.
  3. 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.