Southern Poppy Seed Chicken
This past Thanksgiving, I spent it down in Tennessee with my fiancé and his family. A few days after Thanksgiving, my fiancé's mother took left over turkey and even cooked some chicken to make a dish called Southern Poppy Seed Chicken. This past Saturday, December 15, 2012 my family had two couples, two ladies, and my fiancé coming over for lunch, so I decided to give it a whirl and make a double batch of Southern Poppy Seed Chicken by doubling the recipe below for everyone. It turned out very well, and this will be a dish I will be making again in the future!
- 3-5 Cups Cooked Chicken or Turkey
- 1 Can Condensed Cream of Chicken Soup
- 8 oz. Sour Cream
- 1/2 Cup (1 Stick) Butter, Melted
- 2 Cup Ritz Crackers, Crushed (About 1 1/2 Rolls of Crackers)
- 1 Tablespoon Poppy Seeds
- Salt & Pepper
- Preheat oven to 350 degrees.
- Boil raw chicken with salt and pepper until done. Let chicken cool slightly and pull apart chicken into smaller pieces. Place chicken in a 9X13 casserole dish.
- Mix together the condensed cream of chicken soup and sour cream. Spread over the chicken.
- In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
- Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.