Poppy Seed Chicken

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5 from 4 reviews


  • 6 cups chicken breasts (cooked and diced (around 4 ))
  • 8 ounces sour cream
  • 2 cans cream of chicken soup
  • 2 cups Ritz crackers (crushed)
  • 1/2 cup margarine (melted)
  • 1 1/2 tablespoon poppy seeds


  1. Boil and cook your chicken. Dice your cooked chicken.
  2. Mix chicken together with sour cream and cream of chicken soup. Pour into a 9 by 13 pan.
  3. Crush Ritz crackers and pour into a bowl. Pour melted margarine over crackers. Stir poppy seeds into the crackers crumbs and mix well. Spread cracker crumbs on top of the chicken.
  4. Bake at 350 degrees for 30 to 40 minutes, or until lightly browned on top. Serve over rice.


Instead of making a large 9 by 13 pan, you can divide the mixture into two smaller pans. In my experience, one recipe will fill two 8-inch circle cake pans. One of the pans can be cooked now, and the other can be frozen.
Poppy seed chicken also makes a great freezer meal. If freezing, freeze poppy seed chicken before baking. Cover the pan tightly with foil and write directions on the top of the container. Remove the poppy seed chicken from the freezer and let thaw in the refrigerator during the day before baking.