Poppy Seed Chicken

Send to a Friend
Print

Ingredients

• 1 (3 1/2-pound) chicken, cut up
• 1 1/2 teaspoons salt
• 1 teaspoon each onion powder and celery flakes
• 1 (16-ounce) package wide egg noodles
• 2 (10 3/4-ounce) cans cream of chicken soup
• 1 (8-ounce) container sour cream
• 3/4 cup chopped celery
• 1 (2-ounce) jar chopped pimiento
• 1 tablespoon poppy seeds
• 1 (4-ounce) package butter-flavored crackers, crushed
• 6 tablespoons butter, melted

Directions

• 1
  Place the chicken in a large saucepot. Add enough water to cover the chicken. Stir in salt, onion powder and celery flakes. Cook until tender and an instant-read thermometer inserted in center of meat registers 180ºF, about 28 minutes.
• 2
  Transfer chicken to a cutting board, reserving broth in saucepot. Cut chicken into bite-size pieces, discarding the skin and bones.
• 3
  Preheat the oven to 350ºF.
• 4
  Cook noodles in reserved broth in saucepot using package directions; drain well. Layer noodles and chicken in a 13 × 9-inch baking dish.
• 5
  Mix soup, sour cream, celery, pimiento and poppy seeds in a medium bowl. Spread soup mixture over chicken.
• 6
  Combine crackers and butter in a medium bowl and toss to coat. Sprinkle over soup mixture. Bake casserole for 30 minutes. Serve immediately.