Homemade Poppy Seed Chicken

BEST EVER POPPY SEED CHICKEN

Serves 4

3 boneless, skinless chicken breasts

3 teaspoons salt

2 tablespoons butter

1 small yellow onion, chopped (about 1 cup)

1 tablespoon minced garlic

3 tablespoons flour

1 cup whole milk

1 cup chicken broth

8 ounces sour cream

4 ounces cream cheese, cubed

1 ½ teaspoons salt

½ teaspoon pepper

1 tablespoon poppy seeds

¾ cup frozen peas, optional

Butter to grease the dish

2 cups cooked rice

-for the topping-

1 sleeve of round Ritz crackers, crushed (I use “Everything” flavored)

4 tablespoons butter, melted

½ cup grated parmesan cheese

Parsley for garnish

Clean and trim the chicken breasts, then slice the chicken into 3 pieces. Lay the pieces in the bottom of a wide sauce pan, cover with cold water by 1”, season the water with 3 teaspoons of salt. Cover the pan with a lid leaving a little crack, turn the heat to medium high. Bring to a boil; and allow the chicken to boil for about 5 minutes. Then reduce the heat to medium low and let the chicken simmer over low heat for 30 minutes. Remove from the water and use forks to shred the chicken. Cover and set aside.

In a braiser or saucepan over medium heat, melt 2 tablespoons of butter and saute the onion for 3-4 minutes or until tender. Reduce the heat to medium low, add the garlic, and saute for only 1 minute until fragrant. Stir and watch to be sure the garlic doesn’t burn! Stir in the flour, coating the onions and garlic, making a clumpy mixture. Then whisk in the milk, whisking for 1-2 minutes. Whisk in the chicken broth. Stir until the mixture just begins to simmer. Then add in the sour cream and cream cheese, stirring until smooth. Remove pan from heat, and add salt, pepper, and poppy seeds. Stir in chicken and add peas if desired. Grease a casserole dish with butter, spread the mixture in the pan. Top with crushed crackers, drizzle with melted butter, and sprinkle with parmesan cheese. Bake uncovered for 15-18 minutes or until crackers are golden and the filling is bubbly. Garnish with parsley and serve over rice.

Adapted recipe from Creme de la Crumb


More Stories

Don't Miss

  • Enter The Golden Apple Award
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
  • Donation Drive For Children
    Image copyright 2017 Getty Images. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
  • Golf Bella Vista Card
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
  • Ultimate Tailgate Giveaway
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
  • Pet Pic of the Week
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Latest News

  • KNWA - Northwest Arkansas News
  • Fox 24 News
  • NWA Weather Authority
  • Pig Trail Nation
  • KNWA News
  • Fox24 News
  • Pig Trail Nation
  • KNWA Northwest Arkansas News Mobile App
  • NWA Weather Authority Mobile App
  • Hogville for Sports Mobile App