Poppy Seed Chicken Casserole

A quick and easy classic Poppy Seed Chicken Casserole Recipe with white rice, homemade cream of chicken soup, already cooked rotisserie chicken breasts, poppy seeds, and a buttery cracker crumb topping. This tasty casserole is always a huge hit with family and friends. The easy made from scratch creamy sauce takes this dish over the top with that down on the farm homestyle cooking.

How to make Poppy Seed Chicken Casserole

Start by cooking a couple cups of white or brown rice. It can be as simple as minute rice. Then spread it into the bottom of a greased casserole dish.

Melt the butter in a large skillet over medium low heat. Once melted sprinkle in the flour and whisk it in. Continue cooking for 2 minutes while whisking continuously. Whisk in the seasoned salt and fresh ground black pepper. Now slowly whisk in the chicken broth and milk alternating between the two. Continue cooking over medium low heat until thickened. Then stir in the sour cream.

Then in a small bowl mix together the melted butter, cracker crumbs, and poppy seeds. Top the rice in the casserole dish with half the chicken soup mixture. Then 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.

Recipe notes and helpful tips

• 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.

Recipe variations for Poppy Seed Chicken

• Toppings – potato chips, corn flakes, breadcrumbs, croutons, or onion straws.
• Vegetables – add frozen peas, carrots, steamed broccoli, sautéed onions, potatoes, mushrooms, or garlic.
• Spices – fresh rosemary, thyme, parsley, ginger, or turmeric
• Cheese – cheddar, Parmesan cheese, white cheddar, gruyere, Pepper Jack, Monterey Jack, or Colby Jack

More Chicken Casseroles you will love!

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. 

5 from 5 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 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. 

Nutrition

Calories: 580kcal | Carbohydrates: 33g | Protein: 30g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 478mg | Potassium: 444mg | Fiber: 1g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 2mg

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