Thursday, July 30, 2020

Poppy Seed Chicken

The cream cheese and sour cream makes this a rich, filling dish.  The recipe calls for only 1/4 tsp. of poultry seasoning, which isn't much at all for the volume of the other ingredients so I added more.

I did not have any light cream so I used milk and added an extra tablespoon of butter. 


3 cups cooked, shredded chicken
1 ½ T. poppy seeds

1 onion, diced
1 clove garlic, minced
¼ tsp. poultry seasoning ( I added quite a bit more)
3 T. butter
3 T flour
1 cup chicken broth
¾ cup light cream  (I used milk)
4 oz. cream cheese
1/3 cup sour cream

½ cup crushed Ritz crackers
3 T. melted butter

Preheat oven to 375°.

Cook onion, garlic, poultry seasoning in butter until tender.  Add flour, stir well and cook 1-2 minutes.  Gradually add broth and cream.  Stir in cream cheese and sour cream and cook until melted and smooth

Combine chicken and poppy seeds and add to sauce.

Put in a grease 8” square pan.

Top with crushed crackers and butter.

Bake 20-25 minutes.
Serve over pasta or rice.

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