Poppy Seed Chicken

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54321 Based on 1 Review

Servings: 10
Prep Time: 13 min
Cook Time: 33 min
Difficulty: Easy

Ingredients Add to grocery list

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

Directions

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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Reader Comments:

54321

I make this with water chestnuts instead of almonds and a homemade white sauce with chicken "better than bouillon" instead of canned soup. Very delicious.

By Patricia on February 09, 2013

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