Who says comfort food can’t be enjoyed outside the Winter months?

I got the original recipe for Poppy Seed Chicken from Bev Singleton (Joni and Friends®) but I changed it to suit my family’s preference.  Most of the time I DOUBLE the ingredients because it’s SO good and the leftovers are just as yummy.  This is a perfect casserole to take to shut-ins or new mom’s or buffets.

(Just so you know, most of the time I leave off the poppy seeds).

poppyseed chicken


Stew 5 chicken breasts and cut into bite sized pieces; reserve broth

Mix together with:

1 can cream of chicken soup

1 cup sour cream

½ cup chicken broth

4 cups cooked rice

Place all in a greased 9 x 13 pan.  Top with 25 crumbled Ritz crackers mixed together with ¼ cup butter.  Sprinkle generously with poppy seeds (if desired).  Bake at 350 degrees for 30 minutes (uncovered).


Jani Williamson
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