Poppy Seed Chicken

This is another recipe I saw and then bastardized.


  • gouda
  • 2 cans cream of chicken soup
  • container of sour cream
  • 5-ish boneless skinless chicken breasts
  • poppy seeds
  • pepper

Cook the chicken breast – either boiled for a smoother thing or sautéed if you want more texture variation – until they’re either done if you’re cooking it half an hour or like 2/3 done if you’re cooking it for an hour. The original recipe calls for cooking them fully, but a lot of the time I just don’t want to be in the kitchen that long and I’m gonna stop cooking the chicken as soon as the other ingredients are combined and the oven reaches 300°F. Like, generally you don’t want to combine raw meat with other ingredients unless you’re cooking the hell out of it, but that’s why you’re doubling the cooking time.

While the chicken’s cooking, shred the gouda into a pretty large casserole dish and add the cans of soup, the container of sour cream, and a couple dashes of pepper.

When the chicken’s as done as you’re gonna get it, cut it up into bite-sized chunks and mix it into everything else. Sort of pat it flat when it’s all mixed, and sprinkle poppy seeds on top. The purpose of them is texture variation, little bit flavor, and to make all the dairy stuff in there not form that gross skin thing it does sometimes. So basically as long as there are enough to make it not form a coherent skin, you can have as few or as many poppy seeds as you want. T hates pretty much anything to do with textures, so I tend to go pretty light on them, but it’s still delicious.

Bake it at 350°F for however long, then serve over pasta or rice.

It freezes really well.