Poppy Seed Chicken Casserole

This family loved Poppy Seed Chicken Casserole combines rotisserie cooked diced chicken, rice, homemade cream of chicken soup, sour cream, and a buttery cracker topping. This is the ultimate quick and easy comfort food recipes.

Course main meal chicken

Cuisine American

Keyword chicken poppy seed, chicken poppy seed casserole, poppy seed chicken

Prep Time 20

Cook Time 25

Servings servings

Calories 580kcal

Author Beth Pierce

Ingredients

Chicken Mixture
3 cups cooked rice
5 tablespoons butter
5 tablespoons flour
½ teaspoon seasoned salt
½ teaspoon fresh ground black pepper
2 cups low sodium chicken broth
1 cup milk
1 cup sour cream
4 cups cooked chicken diced
Topping
⅓ cup melted butter
1 ¼ sleeves Ritz crackers crumbled
1 tablespoon poppy seeds

Instructions

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish or dish of equivalent size.
Spread rice in the bottom of the prepared casserole.
Melt the butter in a large skillet over medium low heat. Once melted whisk in the flour. Continue cooking for 2 minutes while whisking continuously. Whisk in the seasoned salt and fresh ground black pepper. Slowly whisk in the chicken broth and milk alternating between the two. Continue cooking over medium low heat until thickened. Remove from the heat and stir in the sour cream.
In a small bowl mix together the melted butter, cracker crumbs, and poppy seeds.
Spoon half the chicken soup mixture over the rice. Top with the diced chicken, the rest of the chicken soup mixture, and the poppy seed crumb topping.
Bake for 25-30 minutes or until the casserole is heated through and the crumb topping is golden brown.

Notes

I love to use fresh baked rotisserie chicken for this recipe but any cooked chicken will work including canned chicken. We love Kirkland brand chicken from Costco.
Are you always in a hurry and need a time saver? Simply substitute 2 cans cream of chicken soup for the 5 tablespoons butter, flour, salt, chicken broth and milk.
If you prefer pasta simply make the casserole without rice and serve over cooked pasta ore egg noodles.
Use a large zipper bag and a rolling pin to crush the buttery crackers.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
To best freeze the whole casserole prepare up to the point of baking. Cover with several layers of plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight. Remove from the fridge 30 minutes prior to baking. Remove the plastic wrap and follow the baking instructions below.

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