POPPY SEED CHICKEN – with Buttery Ritz Cracker Crust

I thought for sure, that I had already posted my favorite French Chicken – Broccoli Recipe. However, I could not find it in all the chicken recipes. Maybe I have missed it some where, but just in case….I’m posting it. I’m sure that you have all tried variations of this before, but I guarantee you that making your own sauce, rather than using canned Cream of Chicken Soup, really makes a big difference, in the final taste test. The sauce is not difficult to make! If you have broccoli hater in your family, substitute green beans, or another vegetable they might like. I have one daughter who doesn’t care for broccoli, but she still loves this casserole. She just picks the broccoli out! Go figure. Try this today….you won’t be dissapointed.




  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese
2 tubes Ritz Crackers
1 and 1/2 sticks melted butter
1 tablespoon poppy seeds

 1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk


In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1 cup grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly