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Poppy Seed Chicken

posted by Julie Evink on April 9, 2012

Poppy Seed Chicken ~ Creamy chicken topped with a buttery Ritz & Poppy Seed topping via

I’ve come to the conclusion you guys all like recipe with interesting titles. Maybe I should rename this recipe just to get your attention…

Do you want to know how I came to this conclusion? It’s because the famous “Crack Dip” that I just posted a few weeks ago has the most page views of any recipe on this blog. So yes it is a pretty amazing recipe but I’ve made other pretty amazing recipes that haven’t got nearly that much attention. I think I’m onto something hear. So I’m going to rename this recipe “Heroin Chicken”…just kidding! I don’t think that would go over quite as well somehow. Of course maybe I could name it Opium Poppy Seed Chicken because word has it on the street that if you take a drug test after eating Poppy Seeds it will come up positive for Opiates.

I’m a Minnesotan and I always love a good hot dish so this caught my eye right away. It was pretty easy to whip up after work and it made plenty so we had leftovers. I love leftovers. In fact I’m eating this for lunch right now.

So go make this dish and give it some love even though it doesn’t have quite as great of a name as the “Crack Dip” did!

Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up too!


1 review

Poppy Seed Chicken

Prep Time 20 minutes Cook Time 30 minutes Serves 4     adjust servings


  • 5 c. chicken breasts, cooked and cubed
  • 1 c. sour cream
  • 2 cans condensed cream of chicken soup
  • 2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
  • 1/2 c. melted butter
  • 1 Tbsp poppy seeds
  • 1 tsp Worcestershire sauce
  • 1/4 tsp celery salt
  • 1 tsp minced garlic
  • 1 Tbsp lemon juice
  • 1/4 tsp pepper


  1. Preheat oven to 350 degrees.
  2. Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a greased 9×13 casserole dish.
  3. Stir together the condensed soup and sour cream. Add the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
  4. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
  5. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 1110kcal Calories from fat 699
% Daily Value
Total Fat 78g120%
Saturated Fat 33g165%
Transfat 2g
Cholesterol 284mg95%
Sodium 1576mg66%
Carbohydrate 34g11%
Dietary Fiber 1g4%
Sugars 5g
Protein 67g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

This recipe may be shared on the following sites – Please give them a visit!

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  • Julie @ Sugarfoot Eats

    My aunt makes poppy seed chicken too. SO good!

  • Lisa @ Flour Me With Love

    This looks delicious! Thanks so much for sharing at Mix it up Monday 🙂

  • Cordelia

    Hi Julie, I look forward to trying this with the Worcestershire sauce. My recipe omits that and the garlic and lemon juice. I did want to mention this to you. For chicken to serve with rice, I use 3 c. of chicken. It is simply more saucy and is delicious with the rice. Just a bit of a different way to serve this. Thanks for your many recipes; I appreciate this blog so very much. Cordelia

    • Julie Evink

      Thanks for the great ideas Cordellia!

  • Jan+C.

    My friend gave me a recipe very close to this called “Chicken in the bottom of the pan” and serves it over rice. My teenage grandson loves it!

    • Julie Evink

      I’m sure he does! We love this recipe!

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