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A portion of poppy seed chicken and rice casserole rests on a plate. A baking dish of casserole in the background.

Poppy Seed Chicken and Rice Casserole

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!
5 from 10 votes
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Course: Main Course
Cuisine: American
Keyword: Casserole, Chicken, Cream of Mushroom, Freezer Friendly, One Dish, Rice
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8
Author: Little Home in the Making

Ingredients

  • 3 cups Chicken cooked and shredded
  • 2 10oz cans Cream of Mushroom Soup or 2 ⅔ cup homemade
  • 1 cup Sour Cream
  • 3 cups Shredded Cheddar Cheese
  • 3 cups Cooked Rice
  • 1 ½ tsp. Poppy seeds
  • ½ cup Panko Bread Crumbs
  • 2 tbsp. Salted butter melted

Instructions

  • 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.