When is comes to dinner I admit I could make better choices. Sometimes things are just so hectic keeping up with my other responsibilities that I’m lucky to get anything edible on the table. Poppyseed Chicken Casserole (with or without the veggies) is one of my fiance’s favorites. And it’s fairly simple without too much gross factor. Here’s my basic recipe (with room to wiggle as you see fit)…
- about 4 cups of cooked white rice
- about 1.5 pounds cooked chicken, cubed
- about a cup thawed frozen broccoli florets (optional and easily substituted for other stuff)
- 1 can cream of chicken *
- one sleeve Ritz crackers
- 1/4 – 1/2 cup melted butter *
- about 1 Tbsp. poppy seeds
* Note: When I was diary free for my son’s early sensitivity to milk products I made my own cream of chicken (using this recipe) and used a vegan soy-free butter. It tasted pretty much the same so don’t feel like this isn’t compatible with your diet. I’ve played with this casserole recipe so many times and my family always loves it!
Prep by cooking your rice and chicken. Spread the on the bottom of a lightly greased 9×13 casserole dish.
Take the cooked chicken and mix it with your cream of chicken soup and broccoli in a medium sized bowl. In a ziplock, crush crackers, add poppy seeds, and then mesh together with the melted butter. The picture below should give you an idea of how to incorporate it all.
Layer the chicken mixture on top of the rice. Next, use your hands to crumble the Ritz cracker mix on top covering as much of the casserole as you can in an even fashion.
Put the casserole in the middle of the oven on 375 degrees Fahrenheit for about 20 minutes. It’s done when the top looks slightly golden. (You can add cheese on top if you want. I’ve done it, but I’m not a huge fan.)
We serve it up in generous helpings. Feel free to use less rice, more chicken, extra veggies. Sometimes I wind up with something completely different, but the poppy seeds always add a special flavor that we love.