4 Reviews

I was pouting a bit about not getting to go to my favorite diner in town today to have their Poppy Seed chicken so I found this recipe. I agree that 1 T. of poppy seeds are plenty; I mix them into the soup mix as people around here tend to do. I also pulled chicken out of the freezer that had already been cooked and diced but it would have been better if I had either seasoned it during cooking or seasoned the mix a bit before cooking. I might try some garlic powder next time. Since DH and I work different shifts, I put this into 4 individual baking dishes and only put crackers on mine so we can cook the others when one of us is here to eat. I still cooked for about 20-30 minutes. Not as rich and decadent as the diner's variety, but still yummy and filled the spot! Thanks for sharing!

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DeniseBC May 21, 2012

Very easy and incredibly good. I would go with one Tablespoon of the seeds.

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rfine August 23, 2011

Great! A friend brought us Poppy Seed Chicken and my kids loved it, but after looking at the traditional recipe, I just couldn't bring myself to add a stick of butter and other full fat ingredients to chicken.This recipe was a great find, and even more flavorful than the regular version. Simple, too. Instead of canned soup, I used Cream Soup Substitutes with a little extra chicken base stirred in. Thanks for sharing the recipe!

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LonghornMama December 28, 2009

Even though this is low fat, it's way tatier than the other similar versions of this casserole. I made this exactly as written and loved it. Excellent way to use leftover chicken. Thanx for sharing!

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*Parsley* February 15, 2009
Low-Fat Poppy Seed Chicken