Lisa’s Poppyseed Chicken
My mom makes the best poppyseed chicken. I’m sharing it with the world so that you too can be a mom that has the best poppyseed chicken. If you’re not a woman, then that goal will be a bit lofty.
This dish is served best with crescent rolls and a salad. Or just a salad if you want to feel skinny.
Lisa’s Poppyseed Chicken
My mom makes the best poppyseed chicken. I’m sharing it with the world so that you too can be a mom that has the best poppyseed chicken. If you’re not a woman, then that goal will be a bit lofty.
This dish is served best with crescent rolls and a salad. Or just a salad if you want to feel skinny.
Cooking Instructions
- 1
Set oven to 400. Pound the chicken breasts and then place them on a cookie sheet. Season the chicken with onion powder, garlic powder, cayenne powder, and all purpose salt. Place in oven at 400 degrees for 20 minutes. Be sure chicken is cooked all the way through. Once the chicken breasts are done, cut them into cubes.
- 2
Place the stick of butter in a bowl and SOFTEN the butter. Do not melt the butter or your meal will turn out too viscous.
- 3
Add all of the ingredients to the bowl including the chicken and mix. If the mixture is too runny, add more crackers to the bowl. You may not have a feel for the correct consistency the first time making this, but cooking is an art. You will get it the second time.
- 4
Transfer the contents of the bowl to a baking pan. Bake at 350 degrees for 30 minutes.
- 5
Once the top layer is looking all golden and delicious and the inside is not “runny” take the poppyseed chicken out of the oven, let cool, and ENJOY
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