Skip to main content Share
& Save

Poppy Seed Chicken

By Paula Deen


Difficulty: Easy


  • 1 tablespoon plus 1 tablespoon, melted butter
  • 2 8-ounce packages sliced portobello mushrooms
  • 2 cups sour cream
  • 2 10 3/4-ounce cans cream of chicken soup
  • 1 cup toasted slivered almonds
  • 1 tablespoon poppy seeds
  • 7 cups chopped cooked chicken
  • 2 cups crushed butter-flavored crackers


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

In a large skillet, melt 1 tablespoon 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.

I'm not interested