Thursday, April 15, 2010

Poppy Seed Chicken

My friend Emily gave me this recipe. Someone brought it to her after one of her children was born. I thought it sounded odd, but I LOVE it. I just found out that my cholesterol is sky high (stupid genetics!) So tonight, I'm trying a low cholesterol version of it, although you wouldn't have to.

2 lbs chicken breasts cooked & cubed
1 can cream of chicken soup (today, I am using Campbell's Healthy Request)
8 oz sour cream (today, I am using fat free)
1 roll crushed Ritz crackers (today, I'm using whole wheat)
1/2 c butter or margarine melted (I'm using margarine)
1 T poppy seeds

Mix all ingredients together EXCEPT for the crackers and butter
put chicken mixture in 9 X 13 pan, sprayed with cooking spray
combine the butter with the crushed crackers & cover the casserole with cracker/butter mixture

Bake at 350 degrees for 30 min in a 9 X 13 pan

Serve over noodles, rice, or mashed potatoes (we serve over noodles, today "No Yolk" cholesterol free egg noodles)

(*NOTE: The Low Cholesterol version that I tried tonight was still good, but butter was much better and low fat sour cream may be a little better than fat free sour cream.)


  1. I love this stuff and was just thinking that I didn't know where my recipe was for it. Thanks so much!!

  2. I made this and it was really good. I put cooked rice in the pan under the chicken, so that it was all warmed up together. Thanks for the recipe. The kids ate it because of the cracker topping.