After a busy day of tending to the garden, running all your errands, attending your volunteer meetings, and watching over your sweet grandkids, you need a hearty meal that isn’t too complicated… you just had a very busy day! No need to spend what’s left of it in the kitchen. Poppy Seed Chicken Bake is the answer to your busy-day-blues. Okay, okay, we know you’re not sad, but you definitely need a break! And this creamy, savory bake, filled with tender chicken and sprinkled with two kinds of crunch from buttery crackers and fun poppy seeds, is what you need to fill you up without having to work too hard. We think it’s a pretty tasty solution that could even turn into leftovers, which will save you even more time tomorrow! We love it when that happens. Don’t be afraid to slow down and unwind; Poppy Seed Chicken Bake has dinner taken care of tonight!
Ingredients
- 5 cups chicken breasts, cooked and cubed
- 2 (10.75-ounce) cans condensed cream of chicken soup
- 1 cup sour cream
- 2 cups butter crackers, crushed
- 1/2 cup butter, melted
- 1 tablespoon poppy seeds
- 2 cups rice, optional, cooked and warm, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Place the chicken in a 9×13-inch casserole dish.
Step 3 –In a medium bowl, combine the cream of chicken soup and the sour cream.
Step 4 –Pour the soup mixture over the chicken.
Step 5 –In a small bowl, add the crushed crackers and the melted butter and stir to combine.
Step 6 –Sprinkle the cracker mixture over the chicken mixture.
Step 7 –Sprinkle the poppy seeds over the chicken mixture.
Step 8 –Bake the casserole until the top is browned and the sauce is bubbly, about 20-30 minutes.
Step 9 –Serve the chicken bake over the warm rice.
