Baked Poppy Seed Chicken

Baked Poppy Seed Chicken

Baked bites of tender chicken and chewy egg noodles in a creamy poppy seed sauce with a buttery bread crumb topping. Pure, unadulterated comfort food.

This is the perfect vehicle for using leftover or rotisserie chicken – I’ve included instructions for cooking the chicken too in case you don’t have any on hand.

The sauce is the center of attention. It’s lush and creamy with milk, sour cream, Parmesan cheese and oodles of poppy seeds. They can’t be avoided so don’t even try feeding this to a picky poppy seed hater. If there’s such a thing. What’s there to hate?

It may almost seem like you have too much sauce but it will thicken as it bakes and the poppy seeds will soak some of it up. If you have trouble finding poppy seeds look for the Bob’s Red Mill Brand, I’ve found them to be the most reasonably priced and you can store them in your refrigerator in a glass jar for a long time.

The poppy seeds add a ton of texture and when there’s this many in the mix, flavor too. I’m not exactly sure how to describe the flavor. Some say it’s kind of nutty but I don’t find them all that nutty. . . their flavor is subtle. . . and indescribable. I’m at a loss for words. . .

Guess you’ll just have to make this to see what I’m talking about.

Poppy Seed Chicken

Baked Poppy Seed Chicken

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

Baked Poppy Seed Chicken

Baked bites of chicken and egg noodles in a creamy poppy seed sauce with a buttery bread crumb topping. Pure, unadulterated comfort food.


1 + 1/4 pounds boneless, skinless chicken breast or about 3 cups cooked chicken, cut in bite-size pieces
coarse salt and fresh black pepper
1 - 2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon dijon or yellow mustard
1/3 cup grated parmesan cheese
1 + 1/2 cups sour cream
1 tablespoon fresh chopped parsley
1/4 cup poppy seeds (I like Bob's Red Mill )
8 ounces egg noodles
2 tablespoons seasoned bread crumbs
1 tablespoon butter, cut into small pieces


  1. If starting with cooked chicken skip this step and go right to step 2! Cut the chicken into large bite-sized pieces and season well with salt and pepper. Heat enough oil to generously cover the bottom of a large skillet over medium heat. Add the chicken and cook, turning to brown on all sides. Remove from heat and allow to cool.
  2. In a medium saucepan melt the butter over medium-low heat, whisk in the flour and cook 3 minutes, stirring often. Slowly whisk in the milk and mustard. Turn heat up and bring to a simmer, cook 3 - 4 minutes, stirring often.
  3. Turn off the heat, whisk in the parmesan and let it cool slightly.
  4. Meanwhile cook the egg noodles in plenty of salted water to al dente. Preheat the oven to 400 degrees F and grease a 9 x 13 or similar sized casserole with butter.
  5. Add the sour cream to a small bowl and whisk in a few tablespoons of the warm sauce, one at a time to temper it. Whisk the sour cream into the sauce, then stir in the parsley, poppy seeds, 1 teaspoon coarse salt and about 1/4 teaspoon black pepper.
  6. Once the noodles are cooked, drain and add them back to the saucepan with the chicken and the sauce. Mix well and pour into the buttered casserole dish.
  7. Sprinkle the bread crumbs over top then dot with the butter. Bake for 25 minutes. Let sit 5 minutes before serving.


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