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Poppyseed Chicken by


14.5 oz can cream of chicken soup
14.5 oz can chicken broth
1 lb boneless, skinless chicken breasts
1 cups uncooked long grain white rice
1 cup sour cream
1 tablespoon poppy seeds
1 cups butter flavored cracker crumbs


Stir together chicken soup and chicken broth in
a 5- to 7-quart slow cooker; add chicken. Cover
and cook on Low 6 to 8 hours or until chicken is
very tender. Cook rice according to package
directions. Stir sour cream, poppy seeds, and
cooked rice into chicken mixture. Spoon
chicken mixture onto serving plates, and top
with cracker crumbs.

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