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.
