23 June 2009

Tempt My Tummy Tuesday - Poppy Seed Chicken

Blessed with Grace

My awesome cousin Jenn gave me this recipe a few months after she married Pepper and was pregnant with their first son (they now have 4 boys and live in ALASKA! In August they are heading to New Zealand for 6 months!). This easily became one of my favorites when I moved to New Hampshire in 2004 but I haven't made it in a LONG time! Mainly because hubby HATES sour cream.

Anyone have any substitutes for the sour cream in this recipe? He also doesn't like yogurt (which I put on my tacos and in chili in place of sour cream) or cream cheese.

I hope you enjoy this recipe.

Poppy Seed Chicken
3 Boneless skinless chicken breasts
8 oz. sour cream
1 can cream of chicken soup

1 stack of Ritz crackers
1 stick of butter
2 T Poppy Seeds


Place chicken breasts into a baking dish. Mix the sour cream and soup and pour over the chicken and sprinkle on the topping.

Bake at 350 degrees for 20-30 minutes (or until chicken is fully cooked).

I like to serve this over egg noodles with some string beans!


Anonymous said...

We make this same dish only we do it a little different. We boil the chicken first so it is already fully cooked and then dice it up and put it in the sour cream/cream of chicken/poppy seed mix. We pour that into a pan, put the crackers and melted butter over top and sprinkle with some more poppy seeds and then bake it for 30 minutes.

Dan used to hate this dish because he doesn't like sour cream either. We had always used a large sour cream container (what my recipe had called for) and once I toned it back to the 8oz. one he LOVES the stuff. I bet he asks for it about 2 times a month at least.

Proud Mom said...

Sounds like a good recipe! (I'd say use some milk (maybe 1/2 a cup?) instead of the sour cream. That mushroom soup will still make it tasty!)

AudreyO said...

We love using cream of chicken soup. We've also used cream of broccoli soup with chicken recipes and it comes out with a very nice flavor.