Poppy Seed Chicken Bread Bowl

Poppy Seed Chicken Bread Bowl

Sink your spoon into this hearty Southern favorite. Part chicken poppy seed casserole, part soup in a bread bowl, this cozy Poppy Seed Chicken Bread Bowl is a treat.

Poppy Seed Chicken Bread Bowl
Makes 4 servings
  • 4 small round bread loaves
  • ¾ cup crushed buttery round crackers
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons unsalted butter, melted
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon poppy seeds
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon ground black pepper
  • 3 cups shredded rotisserie chicken
  • Garnish: chopped fresh parsley
  1. Preheat oven to 350°. Line a baking sheet with foil.
  2. Cut a ½-inch-thick slice off top of each bread round. Hollow out each round, leaving a ½-inch-thick shell. Reserve soft bread from centers for another use. Place bowls on prepared baking sheet.
  3. In a small bowl, stir together crackers, cheese, and melted butter until moistened.
  4. In a large saucepan, stir together soup, sour cream, lemon juice, poppy seeds, Worcestershire, and pepper; cook over medium heat just until simmering. Remove from heat, and fold in chicken.
  5. Fill each bread bowl evenly with chicken mixture; sprinkle with cracker mixture.
  6. Bake until chicken mixture is bubbly and top is browned, 15 to 20 minutes. Let cool for 10 minutes before serving. Garnish with parsley, if desired.



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