Tuesday, May 4, 2010

Poppyseed Chicken

This recipe has been C's favorite since the very first time I ever made it. It used to be the meal we ate on the major cooking day, but since converting it to a freezer cooking recipe, we can have it whenever we want!


  • 2 chicken breasts, cooked & cubed

  • 1 can of cream of mushroom soup [we also like this with cream of chicken. depends on what we have on hand most of the time!]

  • 1 cup sour cream

  • 2 cups crushed Ritz crackers

  • 3 tablespoons melted butter or margarine [margarine kind of makes the crackers soggy, but it's up to you!]

  • 1 heaping tablespoon poppy seeds

The How-to:

  • Put chicken in the bottom of a casserole dish

  • Mix soup & sour cream; spread over the chicken

  • Combine crackers, poppy seeds, and melted butter in a zip lock and mix

  • Spread cracker mixture over the sour cream & soup

  • Cover & freeze!

On Cooking Day:

  • Thaw

  • Bake at 375 degrees [uncovered] for 30 minutes


  1. Hey Kristin! We have this in the freezer with the rest of our efforts from our OAMC day, but I was wondering how to make it without freezing it first. We have a couple chicken breasts, cans of soup, and crackers left over, so it would be nice to try it out before we are scheduled to have it. Thanks!

  2. Hi Bonnie!
    If you want to skip the freezing part, go right ahead & bake it at 350 until the sauce is bubbling. It normally takes us 20-25 minutes. It's delicious!

  3. [...] until 6:30, so I decided to pack a picnic. We finally got to use this baby! I made his favorite, Poppyseed Chicken, and surprised him. [yes, I CAN be put together, and on time, every now and [...]

  4. I would like to freeze this in portion sizes of one meal per container. Would I half this recipe for one serving? Also, what type of container would you recommend for freezing one meal size portions? Thank you! Great site!

  5. Hi Christy!
    Do you mean 1 serving or 1 meal? My husband and I eat large portions of this recipe for dinner and always have leftovers the next day. If I'm understanding you correctly, I would divide this into 3 equal portions and freeze them in small foil pans. When I do foil pans, I cover them first with plastic wrap and then foil to keep the dinners from drying out. Hope this helps!