Poppy Seed Chicken Casserole With Buttered Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · high-protein
980 cal
46g protein
73g carbs
56g fat
per serving · estimated
Ingredients
- 3/4 lb rotisserie chicken meat, shredded
- 1 10.5 oz can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 sleeve, crushed buttery round crackers
- 2 1/2 tbsp unsalted butter
- 3/4 tbsp poppy seeds
- 1 cup dry long-grain white rice
- 2, sliced scallions
- 2 tsp total black pepper and garlic powder
Method (tap to check — screen stays awake)
- Cook the rice in 2 cups salted water, covered, for 18 minutes until tender, then fluff with a fork and fold in 1 tbsp of the butter.
- Stir the shredded chicken with the soup, sour cream, pepper and garlic powder until every shred is coated.
- Spread the mixture in a buttered 9x13 dish and smooth the top.
- Toss the crushed crackers with the remaining melted butter and the poppy seeds until the crumbs glisten.
- Scatter the crumbs over the casserole and bake at 350F for 25 minutes until the filling bubbles around the rim and the topping is deep golden.
- Rest 5 minutes, scatter with scallions, and serve over the buttered rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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