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