• 4 boneless or bone-in chicken breasts
  • 10 tablespoons of butter
  • 2/3 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1 3/4 cups low-sodium chicken broth
  • 2/3 cup milk (I used 1%)
  • 1 cup light sour cream
  • 2 sleeves of Ritz crackers
  • 2 tablespoons poppy seeds
  • 3 cups frozen vegetables

Years ago we enjoyed a poppy seed chicken casserole at our dear neighbors, The Clark’s. The recipe, which my neighbor generously gave me, called for condensed canned soup. I was reminded of this dinner and the very nice evening with our neighbors when I saw this recipe while thumbing through a Goosebury Patch recipe booklet this weekend. Again it called for cream of chicken soup.

I must admit that although I used them the first year of my marriage, I am not a fan of condensed soups, but I do love challenges!

Because many casserole recipes call for condensed soups like cream of chicken or celery or mushroom or artichoke…

and the list goes on…

I have passed up many delicious-looking recipes but yesterday I was doggone determined to solve this problem by creating my own cream of chicken soup recipe. It worked and I am happy to tell you that it was so much better than it’s canned cousin! I am thrilled to share this secret with YOU!

It was super easy and tasted great! The whole family loved it and we are looking forward to today’s leftovers.

Here’s how simple it was:


1. Boil your chicken until cooked.Transfer onto a cutting board. Allow the chicken to rest five minutes so that the chicken retains its juices.  Cut into bite-size pieces. If using bone-in chicken breasts, remove the chicken and cut int bite size pieces.

2. In a medium saucepan, melt your butter and then add the flour. Stir for one minute. Add spices, chicken broth and milk, stirring with a whisk until it thickens.

3. Place your vegetables in a 9 by 13 by 2-inch baking pan. Add your sauce, sour cream and cut up chicken. Stir together. Check for seasoning. If you prefer a bit more salt and pepper now would be the time to add.

4. Melt your butter. Crush your crackers in a bowl, add poppy seeds and butter. Stir your cracker topping and sprinkle all over your casserole.

5. Bake in a 350 degree preheated oven for 35 minutes.

6. Remove for the oven and let sit 10 minutes so that the creamy filling can thicken up a bit. Enjoy!