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Poppy Chicken Florentine

By: Judy Hannemann for AllFreeCasseroleRecipes
Poppy Chicken Florentine
This image courtesy of

Poppy Chicken Florentine is a great combination of a chicken casserole and a chicken florentine. Packed with flavor, this dinner dish is sure to be one of your favorite poppy seed recipes. This dish is made with chicken, cheese, vegetables, and delicious spices for a complete and satisfying meal. Not feeling like cooking chicken? You can buy it pre-cooked and then just add it to the casserole. Perfect for summer, this dish is sure to be a hit with you and your family.


Cooking Time30 min

Cooking Vessel Size7 x 11 inch casserole dish


  • 1 (1-pound) boneless, skinless chicken breasts, cooked
  • 1 (10-ounce) can cream of chicken soup
  • 1 (10-ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon salt (optional)
  • 1/2 cup black olives, sliced
  • 1 cup chopped spinach, thawed and thoroughly drained
  • 1 cup mozzarella, shredded
  • 1/2 cup butter, melted
  • 1 sleeve Ritz crackers, crushed
  • 2 tablespoons poppyseeds
  • 2 cloves garlic, crushed


  1. Preheat oven to 350 degrees F.  Spray or grease an 11 x 7 -inch casserole baking dish.

  2. Slice or dice cooked chicken.  Set aside.

  3. In a medium bowl, combine cream of mushroom soup, cream of chicken soup, sour cream and the salt if using.

  4. Melt butter and garlic in a small saucepan.  Swirl garlic in the butter until the garlic is infused in the butter.  Remove garlic and discard.  Add the Ritz crackers and poppy seed, mixing well.  Set aside.

  5. Spread 1/2 of the soup mixture on the bottom of the baking dish.  Add the chicken.  Top with the drained spinach and black olives.  Spread remaining soup mixture on top. Top with mozzarella.

  6. Top with the buttered crumbs and bake for 25 to 30 minutes or until crumbs are golden brown and sauce is bubbling.

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