Poppy Seed Chicken Bake

Poppyseed Chicken (6 of 6)

I have had a few versions of this dish at church potluck events in the past. It’s always so delicious but usually made with the canned cream of chicken soups.  When I found this recipe where you make your own cream of chicken soup from scratch, I knew I had to try it! This was so creamy and such an easy meal to put together.  I love that you can make the chicken mixture ahead of time and then just add the topping right before you bake.  This is a great comfort meal and would be great to take to a family that’s just had a baby too.

Poppyseed Chicken (3 of 6)

Poppy Seed Chicken Bake
Source: Living Well Kitchen

Ingredients:
1.25 lbs chicken breast, cooked & shredded or 1 rotisserie chicken, shredded
1/2 cup chicken broth
1 tbsp. butter
3 tbsp. all purpose flour
3/4 cup milk
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1 tsp. Montreal Chicken Grill Mates Seasoning (or your favorite chicken seasoning)
1 1/2 cups light sour cream*
1 tbsp. poppy seeds
12 to 15 ritz crackers, crushed
1 tbsp. butter, melted

Directions:
Preheat oven to 350 degrees. Spray an an 8 x 8 baking dish or other 2 quart dish with cooking spray, set aside.

In a medium sized pot, add butter and heat over medium heat until melted.  Add in flour and stir to combine.  Cook for a minute or so. Stir in chicken broth and then milk.  Continue stirring until it begins to boil. Allow mixture to boil for 1 minute, then reduce heat to low.

Add in salt, pepper, garlic powder, onion powder, paprika, chicken grill spice and chicken.  Stir to fully incorporate.  Remove mixture from heat.

Add in sour cream and poppy seeds and stir until fully incorporated. Pour mixture into prepared dish.

For the Topping:
Stir together the crushed crackers and melted butter until crackers are moist. Sprinkle coated crackers evenly over top of the chicken mixture in the baking dish.

Cover dish with aluminum foil and bake for approximately 25 minutes.  Uncover and bake for an additional 5 minutes, until topping is golden brown and mixture begins to bubble.

Let chicken bake set for 5 to 10 minutes after baking to allow it to set up.

Notes:
*Can use greek yogurt instead of the sour cream if desired.
**Can prepare the chicken mixture ahead of time and refrigerate and then just add the topping right before baking.

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    Comments

    1. i love a good chicken bake…I make a recipe like this with broccoli…makes me think if i add some green it is a bit healthier covered in cheese haha
      angela @ another bite please recently posted..Stitch Fix #4My Profile

    2. Sounds delicious…hope you’re enjoying your time with your little one! :)
      Liz recently posted..Fall Leaf Sugar CookiesMy Profile

    3. Oh my goodness this looks amazing! i love how you included the instructions for the homemade cream of chicken right in the recipe. I’ve always loved poppy seed chicken but never made it…yet. Pinning – thanks for the recipe!
      Laura @ The Rookie Cook recently posted..{Fun-Sized} Halloween Peanut Butter Chocolate Popcorn BallsMy Profile

    4. lovelovelove this classic recipe! Yours is amazingggg
      Kayle (The Cooking Actress) recently posted..Chocolate Raspberry Ganache PieMy Profile

    5. my husband made this for me while we were dating! it’s so good and i haven’t had it in years. yum!
      sarah k @ the pajama chef recently posted..Sweet Potato Pie with Cranberry CompoteMy Profile

    6. So glad you tried it and liked it!! Your pictures are so pretty
      I love that poppy seed chicken; I need to make it soon

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