Poppy Seed Chicken With Crunchy Cracker Topping

When I first read this recipe, I thought poppy seeds sounded strange. I’d only eaten them in muffins or quick bread before. Not anymore! Poppy seed chicken is a perfect combination of creamy and crunchy.

Preheat the oven to 350 and grease an 8 X 8 baking dish.

Cut into bite-sized pieces and cook in a skillet until slightly browned, setting aside when done:

1 1/2 lbs. boneless, skinless chicken breast

In a separate pot, melt

1/4 c. butter

Whisk into the butter:

1/4 c. flour

Add slowly to the butter/flour and whisk to avoid lumps:

3/4 c. chicken broth

3/4 c. milk

Season and continue stirring until the sauce thickens:

1/4 t. each of salt, garlic powder, onion powder, and parsley

1/8 t. pepper

Remove the sauce from the heat and whisk into the sauce:

1 c. sour cream

1 T. poppy seeds

Stir the chicken and sauce together and add to the baking dish. Top:

1/2 sleeve round, buttery crackers, crushed (like Ritz)

Bake at 350 for 30 minutes.

Serve the poppy seed chicken over rice or pasta. I cook my rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.

poppy seed chicken

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