Poppy Seed Chicken and Rice Casserole is an update on a classic casserole! With added rice and a panko topping, I think you’ll love my version!
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Poppy Seed Chicken Casserole is a classic comfort food. So delicious and absolutely indulgent with a buttery cracker crumb crust. Everyone loves your basic Poppy Seed Chicken Casserole! I was looking for a version that was a true casserole, in that it contained a starch for maximum meat-stretching power. I also wanted to make a version that was more accessible and “basic” but still had the crispy crunchy layer of the classic. I’ve renamed my everyday version: Poppy Seed Chicken and Rice Casserole.
In this recipe I’m using my Homemade Cream of Mushroom Soup, but I’ve always used your standard store-bought cream of mushroom soup in the past so I’m sure you’ll have success either way.
Poppy Seed Chicken and Rice Casserole is a great meal option for the day after serving a roasted or rotisserie-style chicken. During the Winter I tried out serving a roast chicken dinner on Monday, tacos on Tuesday, and then using the leftover chicken in a casserole or soup on Wednesday. More often than not I made this Poppy Seed Chicken and Rice Casserole! I hope your family enjoys it as much as my family does.
What Do I Need to Make Poppy Seed Chicken and Rice Casserole?
- Chicken: I use precooked shredded chicken in this recipe. 90% of the time it comes from the leftovers of a roasted chicken dinner. You can use meat from a rotisserie chicken for an easy prep!
- Cream of Mushroom Soup: You can use store-bought or you can try my recipe for Homemade Cream of Mushroom soup.
- Sour Cream: This adds some delicious “tang” to the casserole.
- Shredded Cheddar Cheese: Sharp or old cheddar works best in this recipe.
- Cooked Rice: This is a great recipe for leftover rice! I have used both leftover brown rice and leftover white rice with great success. You can also use hot cooked rice.
- Poppy Seeds: I don’t know if poppy seeds really add any extra flavor, but they do look pretty! It is called Poppy Seed Chicken and Rice Casserole after all.
- Panko Bread Crumbs: These are one of my favorite casserole-toppers. Panko adds a crispy layer without a tonne of added calories. I feel like they are a happy compromise for an everyday casserole.
- Butter: This adds a rich, buttery flavor to the panko crumbs and helps maintain that traditional Poppyseed Chicken flavor.
Poppy Seed Chicken and Rice Casserole
- 3 cups Chicken cooked and shredded
- 2 10oz cans Cream of Mushroom Soup or 2 2/3 cup homemade
- 1 cup Sour Cream
- 3 cups Shredded Cheddar Cheese
- 3 cups Cooked Rice
- 1 1/2 tsp. Poppy seeds
- 1/2 cup Panko Bread Crumbs
- 2 tbsp. Salted butter melted
- Preheat the oven to 350F and grease a 9X13 baking dish.
- Combine the chicken, cream of mushroom soup, cheese, rice, and poppy seeds in a medium bowl. Mix well.
- Scoop the mixture into the prepared baking dish and spread out evenly.
- Combine the breadcrumbs and melted butter. Sprinkle evenly over the casserole.
- Cover the casserole with aluminum foil and bake until bubbly, about 20 minutes.
- Turn the oven to broil and return the casserole, uncovered. Broil for 1-2 minutes, until topping is crisp. Be super careful here, you can burn your casserole very easily!
- Cool 5 minutes, cut into 8 equal portions and serve.