Most Poppyseed Chicken recipes call for cream of chicken soup. I don’t like the stuff, so I just add more sour cream and leave it out.

Poppyseed Chicken


4 chicken breasts, cooked and shredded

16 ounces sour cream

4 ounces cream cheese

2 sleeves Ritz crackers, crushed

1 stick butter, melted

1 tablespoon poppy seeds


Preheat oven to 350°.  Spray a 13×9 pan with cooking spray.


In a large bowl, combine the chicken, sour cream, and cream cheese.


In a separate bowl, combine the crackers, butter, and poppy seeds.


Press 1 cup of the cracker mixture into the bottom of the pan.  Add chicken mixture on top of the crackers, and top with remaining cracker crumbs. 


Bake at 350 for 30-40 minutes, until crackers are browned and filling is bubbly.