Thursday, May 13, 2010

Poppy Seed Chicken

A favorite recipe from a friend - and another good meal to freeze ahead.

1 cup cooked rice
3 cup cooked chopped chicken
1 cup sour cream or plain yogurt
1 can cream of chicken soup
1 T. poppy seed
1 tsp dill weed
1/4 tsp pepper
1 tsp salt
1/4 cup chicken broth

Mix all together. Top with buttered cracker crumbs or bread crumbs.
Bake at 350 degrees for 30-40 minutes.


  1. Yum! I'm going to have to try this one.

  2. I finally got around to trying this and I have a question. Do you really only add 1 cup of COOKED rice? I made this tonight and while it was good, it was incredibly soupy. We ended up eating it over more rice and it worked really well, but it really made me wonder if this is how it normally is.

  3. Lydia -
    Yes, I do only add 1 cup cooked rice. I'm trying to think what the difference would be. I know the first time I made this recipe (from a friend) it was very DRY! I asked her what my problem was and she said she usually adds a little broth, so I added that to the recipe and it has worked out better. I do usually make my own cream soup, but that shouldn't make a difference. Maybe you'll want to let out the broth, or add more rice next time.

  4. I make my own cream soup too and I wondered if that would make some of the difference since my homemade version is a little runnier than bought. But it was still runny enough that I can't imagine that was all the difference. I think next time I will either add more rice or just do extra rice on the side like I did this time. It was still good just different than I had imagined. :)


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