Wednesday, July 27, 2016

Poppy Seed Chicken Bake


Another easy and satisfying chicken dish. A great way to use up leftover chicken. Serve over rice or noodles, add a salad and your meal is ready.
If you bake it in a foil pan you can bring it to someone for dinner and they don't have to bother bringing back the pan. I brought dinner to our son's house and they loved it!
  • 4 cups of chicken, cooked and chopped
  • 1 cup sour cream
  • 1 can (284 ml / 10 oz) condensed cream of chicken soup
  • 3 teaspoons honey dijon mustard
  • 3/4 cup gouda cheese, grated
  • 1 1/2 cups of buttery round crackers, crushed
  • 2 teaspoons poppy seeds
  • 1/2 cup butter, melted
  1. Place chopped chicken in the bottom of a greased 9 x 13" baking dish.
  2. In a medium sized bowl stir together sour cream, condensed cream of chicken soup, honey dijon mustard and pour over the chicken, covering the chicken evenly.
  3. Sprinkle grated gouda cheese on top.
  4. In another bowl mix together crushed crackers, poppy seeds and melted butter. Sprinkle over the cheese layer.
  5. Bake at 350ยบ for 30 minutes or until the top is browned and you see the sauce is bubbly.
  6. Serves: 6 to 8

9 comments:

  1. I've had the same recipe for 20+ years, but, mine doesn't call for Gouda cheese or Dijon mustard.

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  2. This looks like pure comfort food! Thank you.

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  3. Oh wow that looks delicious and such a fabulous way to use left over chicken! Your salad looks wonderful too Betty. Printing this recipe for sure.

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  4. hi! i've really been enjoying your blog; i've just found it and it's great! what's the slaw looking mix that you served beside the chicken?

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    1. The recipe for the slaw is on this blog, type Patty's Oriental Salad in recipe search. I used mixed cabbage slaw instead of the Savoy cabbage and I reduced the butter to 1/3 cup.
      We're happy you are enjoying the blog!

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  5. Your recipes always look so attractive. This one is very nutritious and I will certainly be trying it. Just a bit confused as to what you call crushed crackers? I'm English. Are you talking about Graham crackers or Jacobs crackers (the sort you would serve with cheese)? Pls reply to stella.jones4@ntlworld.com if you have time.

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    1. These would be like the kind of crackers you serve with cheese. They are not sweet but buttery and a bit salty. I used Ritz crackers, there are other brands you could use.

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