Poppy Seed Chicken

Campbell's Poppy Seed Chicken Recipe

This deliciously different baked chicken dish features peas, water chestnuts, a creamy sauce and a poppy seed-crushed cracker topping...it's outstanding!

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 30 min.

Made With

  • Campbell's® Condensed Cream of Chicken with Herbs Soup

    Campbell's® Condensed Cream of Chicken with Herbs Soup

  • Pepperidge Farm® Golden Butter Distinctive Crackers

    Pepperidge Farm® Golden Butter Distinctive Crackers

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What You'll Need

Vegetable cooking spray
3 cups cubed cooked chicken
1 cup frozen English peas, thawed and drained
1 can (about 8 ounces) sliced water chestnuts, drained
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
8 ounces sour cream (1 cup)
2 teaspoons poppy seeds
1/2 cup butter, melted (1 stick)
20 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed

How to Make It

  • 1

    Spray a 3-quart shallow baking dish with the cooking spray. Layer the chicken, peas and water chestnuts in the prepared dish.

  • 2

    Stir the soup and sour cream in a medium bowl and pour the mixture evenly over the water chestnuts. Stir the poppy seeds, butter and crushed crackers in a small bowl with a fork and sprinkle the mixture evenly over all.

  • 3

    Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

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Easy Substitutions

  • Tip: Substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#26128

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