Easy & Delicious Chicken Poppy Seed Casserole: A Family Favorite Reinvented

Chicken Poppy Seed Casserole is your new go-to for a delicious, comforting meal that comes together quickly and effortlessly. This recipe streamlines the process with convenient shortcuts like pre-cooked chicken and a brilliant method for cooking rice and broccoli simultaneously. The secret to its irresistible flavor? A rich, homemade cheese sauce that completely elevates the dish, eliminating the need for any canned soups. Get ready for a wholesome, satisfying casserole that’s perfect for any occasion!

Enhance your meal by serving this delightful casserole with a fresh and vibrant side. Consider a light fruit salad to add a touch of sweetness and cut through the richness, an easy Italian salad for a zesty, herbaceous counterpoint, or a crisp cucumber salad for a refreshing crunch. These pairings ensure a well-rounded and delightful dining experience.

author’s note

A Modern Twist on a Classic: Not Your Mom’s Chicken Casserole (But Inspired by It)!

Casseroles often get a bad rap, but this Chicken Poppy Seed Casserole is a delightful exception to the rule. Growing up, my mom often made her version, and it quickly became one of my absolute favorites, right alongside her famously cheesy tuna pasta. There’s something inherently comforting about a hearty, baked dish that brings everyone to the table.

However, her original recipe relied on canned cream of chicken soup, an ingredient I’ve personally tried to minimize in my cooking. So, I set out to create a scratch-made cream sauce that would not only replace the canned version but elevate the entire dish. And let me tell you, the results were transformative! This homemade sauce infuses the casserole with a depth of flavor and a silky texture that simply can’t be achieved with a can.

This Chicken Poppy Seed Casserole is not only bursting with incredible flavor but it’s also surprisingly easy and quick to prepare. With a few smart shortcuts, you can have this magnificent comfort food ready to bake in just 30 minutes, making it an ideal choice for busy weeknights when you crave something homemade without the fuss. It’s the perfect blend of nostalgic comfort and modern, fresh ingredients.

Why You’ll Love This Chicken Poppy Seed Casserole

This isn’t just another chicken casserole; it’s a culinary experience designed for flavor, convenience, and wholesome goodness. Here’s why this recipe deserves a permanent spot in your rotation:

• No Canned Soups: Say goodbye to processed ingredients! Our rich, velvety cheese sauce is made from scratch, offering superior flavor and control over what goes into your meal.
• Quick & Easy: Utilizing smart shortcuts like pre-cooked chicken and boiling broccoli and rice together dramatically cuts down on prep time. You can assemble this casserole in 30 minutes or less!
• Incredible Flavor: The combination of tender chicken, perfectly cooked rice and broccoli, a tangy homemade cheese sauce, and a buttery, crunchy panko topping creates an irresistible symphony of textures and tastes.
• Family-Friendly: This dish is a crowd-pleaser, appealing to both adults and children alike. It’s a fantastic way to get everyone to enjoy their vegetables.
• Hearty & Satisfying: Packed with protein and wholesome ingredients, this casserole is a complete meal in itself, leaving you feeling full and content.
• Versatile: Easily adaptable to your preferences, whether you want to adjust the spice level, swap cheeses, or add other vegetables.

Chicken Poppy Seed Casserole Ingredients: The Essentials

Crafting the perfect Chicken Poppy Seed Casserole starts with understanding each key ingredient and how it contributes to the final masterpiece. Here’s a closer look at what you’ll need and some invaluable tips to ensure your casserole is a resounding success. The full recipe with precise measurements is detailed below.

• Broccoli: Fresh broccoli florets are ideal for their vibrant color and texture. Boiling them simultaneously with the rice is a brilliant time-saving hack. Crucially, ensure the broccoli is thoroughly dried after boiling. Excess moisture will thin out your glorious homemade cheese sauce, making it watery instead of luxuriously thick and creamy. Cut into small, bite-sized pieces for even distribution throughout the casserole.
• Basmati White Rice: For this particular casserole, basmati rice is highly recommended. Its distinct long grain and fluffy texture after cooking are essential. Other rice varieties, such as short-grain or sticky rice, tend to absorb liquid differently and can result in a mushy or overly dense casserole, compromising the desired texture. Rinsing the rice thoroughly before cooking is also vital to remove excess starch and prevent stickiness.
• Cooked Chicken: The beauty of this recipe lies in its adaptability. You can use a store-bought rotisserie chicken for ultimate convenience, which is a fantastic shortcut on busy days. Alternatively, repurpose leftover grilled, baked, or marinated chicken that you’ve cooked earlier in the week. Simply shred or chop it into small, uniform cubes for even distribution and easier eating.
• All-Purpose Flour: This is the key component for creating a classic roux, the base of our luscious cheese sauce. Whisking the flour into melted butter for a minute or two not only helps to thicken the sauce but also cooks out the raw flour taste, adding a subtle nutty depth and enhancing the overall flavor profile of your Chicken Poppy Seed Casserole.
• Homemade Cheese Sauce: This is where the magic truly happens! Made from scratch, this sauce brings unparalleled richness and flavor. The secret to a perfectly smooth and creamy sauce lies in whisking constantly and maintaining a low to medium heat, ensuring no lumps form and the cheese melts seamlessly.
• Panko Breadcrumbs: For an irresistible crispy topping, panko breadcrumbs are superior to regular breadcrumbs. Their larger, flakier texture provides a much crunchier contrast to the creamy casserole beneath. If you don’t have panko, crushed Ritz crackers are an excellent alternative, offering a buttery, salty crunch that’s equally delicious. Toasting them in butter before sprinkling them over the casserole takes the crunch factor to the next level.
• Dairy (Milk & Sour Cream): 1% milk works well for a lighter sauce, but 2% or whole milk will yield an even creamier, richer consistency. Avoid skim milk or most plant-based milks, as they can sometimes curdle or not thicken properly. Sour cream adds a lovely tang and extra creaminess; fat-free or regular sour cream can be used based on your preference.
• Chicken Stock/Bouillon Powder: These ingredients are crucial for building a robust chicken flavor in the sauce. Good quality chicken stock (like Swanson) and bouillon powder amplify the savory notes, making the casserole incredibly flavorful.
• Seasonings: Dijon mustard adds a subtle, pleasant tang that brightens the sauce without making it taste like mustard. Garlic powder, onion powder, and dried parsley contribute aromatic depth, creating a well-rounded and inviting flavor. Don’t forget salt and pepper to taste!
• Poppy Seeds: These are not just for garnish! Poppy seeds add a distinctive nutty flavor and a subtle, delightful crunch that gives the casserole its signature touch. They are incorporated directly into the sauce.

How To Make Chicken Poppy Seed Casserole: Step-by-Step Perfection

Creating this Chicken Poppy Seed Casserole is a straightforward process, but paying attention to a few key steps will ensure a perfect, mouthwatering result every time. Follow these instructions for a flawlessly creamy and crunchy casserole.

1. Prepare Broccoli & Rice: Begin by preheating your oven to 350°F (175°C). Next, rinse your basmati rice thoroughly in a fine-mesh sieve under cold running water for 2-3 minutes until the water runs clear; this removes excess starch, ensuring fluffy rice. Bring a large pot of water to a rolling boil and generously salt it (about 1 teaspoon of salt per 4 cups of water). Add your bite-sized chopped broccoli florets and boil for precisely 3 minutes to achieve a tender-crisp texture. Using a slotted spoon, remove the broccoli and spread it out on paper towels to dry completely. This crucial step prevents the sauce from becoming watery.
2. Cook Rice & Prep for Layering: Return the salted water to a full boil, then add the rinsed basmati rice. Cook, stirring occasionally, for exactly 5 minutes without reducing the temperature. Taste a grain to ensure it’s tender; if not, cook for just one more minute. Drain the rice immediately in a fine-mesh sieve. Pour the cooked rice into a 9×13-inch casserole dish, spreading it evenly across the bottom. Once your broccoli is completely dry (pat it again if needed), layer it evenly over the rice.
3. Add the Chicken Layer: Measure out 3 cups of chopped cooked chicken (rotisserie chicken is a fantastic time-saver here). Distribute the chicken evenly over the broccoli and rice layer in your casserole dish.
4. Craft the Homemade Cheese Sauce: In a small pot, melt 5 tablespoons of unsalted butter over medium heat. Once melted, gradually whisk in 1/2 cup of all-purpose flour, stirring constantly to form a thick, smooth paste (a roux). Continue whisking for 1 minute to cook out the flour taste. Now, slowly add 1/2 cup of milk, whisking continuously until smooth. Gradually incorporate 1/2 cup of chicken stock, again whisking until combined. Repeat with another 1/2 cup milk, the remaining 1/2 cup stock, and finally the last 1/2 cup milk, whisking thoroughly after each addition until the sauce is completely smooth and free of lumps. Reduce heat to low, then add 1 1/2 cups of your freshly shredded Cheddar cheese, whisking until it’s fully melted and incorporated, creating a luscious, creamy sauce. Stir in 1 cup of sour cream until smooth. Finish by adding 3 teaspoons of chicken bouillon powder, 2 teaspoons of Dijon-style mustard, 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of onion powder, and 1 1/2 teaspoons of dried parsley. Season with salt and pepper to taste (I typically use about 3/4 teaspoon salt and 1/2 teaspoon pepper). Finally, stir in 1 tablespoon of poppy seeds.
5. Assemble & Top the Casserole: Pour the rich, creamy cheese sauce evenly over the chicken, broccoli, and rice mixture in the baking dish, ensuring everything is well coated. Sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the sauce. For the irresistible crunchy topping, melt the remaining 2 tablespoons of unsalted butter in a small saucepan over medium-high heat. Add 3/4 cup of panko breadcrumbs and toast them, stirring constantly, until they turn a beautiful light golden brown. This step is crucial for achieving the best crunch! Sprinkle the toasted panko evenly over the cheese layer.
6. Bake & Serve: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, or until the sauce is bubbly around the edges and thoroughly heated through. Remove from the oven and let it rest for about 5 minutes before serving. This brief resting period allows the casserole to set slightly, making it easier to serve and ensuring the sauce is perfectly thickened. Serve hot and enjoy this incredible comfort food!

Variations & Customization Tips

This Chicken Poppy Seed Casserole is incredibly versatile, making it easy to adapt to your taste preferences or whatever ingredients you have on hand.

• Vegetable Swaps: Not a fan of broccoli? Try adding frozen peas, carrots, or a mix of frozen vegetables (thawed and dried well) for different flavors and textures.
• Spice It Up: For a touch of heat, sprinkle in a pinch of red pepper flakes into the sauce or add a dash of hot sauce.
• Cheese Choices: Experiment with different cheeses! While sharp Cheddar is classic, a blend of Gruyere, Monterey Jack, or even a touch of Parmesan can add unique notes to the sauce.
• Herb Enhancements: Fresh herbs like chives, thyme, or oregano can be added to the sauce or sprinkled on top for a burst of freshness.
• Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your chicken stock and bouillon are also gluten-free. Use gluten-free breadcrumbs for the topping.

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5 from 2 votes

Chicken Poppy Seed Casserole

By

Chelsea Lords

Chicken Poppy Seed Casserole skips the canned soup and uses a quick homemade cheese sauce, tender chicken, rice, and broccoli, all topped with a buttery crunchy topping.

Prep Time:

30 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

1 hour
hour

Servings:

8
servings

Equipment

• Large pot
• 9 x 13-inch baking pan
• Small pot

Ingredients

• ▢
  
  4 heaping cups fresh broccoli cut into small pieces (2 florets; about 11 ounces)

• ▢
  
  1-1/2 cups basmati rice other varieties of rice don’t work here

• ▢
  
  3 cups chopped cooked chicken like rotisserie, cut into small cubes

• ▢
  
  5 tablespoons unsalted butter

• ▢
  
  1/2 cup all-purpose flour

• ▢
  
  1-1/2 cups 1% milk see note 1

• ▢
  
  1 cup chicken stock or broth; I like Swanson chicken stock best

• ▢
  
  2 cups extra sharp Cheddar cheese freshly shredded, divided

• ▢
  
  1 cup fat-free sour cream or regular sour cream

• ▢
  
  3 teaspoons chicken bouillon powder

• ▢
  
  2 teaspoons Dijon-style mustard see note 2

• ▢
  
  1-1/2 teaspoons garlic powder

• ▢
  
  1-1/2 teaspoons onion powder

• ▢
  
  1-1/2 teaspoons dried parsley

• ▢
  
  1 tablespoon poppy seeds

• ▢
  
  Salt and pepper

Topping

• ▢
  
  3/4 cup panko breadcrumbs see note 3

• ▢
  
  2 tablespoons unsalted butter

Instructions

• Preheat oven to 350°F (175°C). Rinse basmati rice in a fine-mesh sieve under cold water for 2–3 minutes or until water runs clear. Set aside. Bring a large pot of water to a rolling boil. Generously salt the water (I add 1 teaspoon salt to every 4 cups water). Once boiling, add bite-size chopped broccoli florets and boil for 3 minutes. Using a slotted spoon, pull out the broccoli and set it aside to completely dry (I put it on paper towels).
• Return the water to a full boil, then add the rinsed rice. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature). Taste to ensure rice is tender; if not, cook 1 more minute. Drain rice in a fine-mesh sieve. Pour rice in an even layer on the bottom of a 9×13-inch casserole dish. Add broccoli on top once it’s completely dried (wet broccoli will water down the sauce).
• Chop the cooked chicken to get 3 cups. Add it right on top of the broccoli and rice layer.
• For the Sauce: Melt 5 tablespoons unsalted butter in a small pot over medium heat. Once melted, gradually add in 1/2 cup all-purpose flour while whisking constantly to form a thick paste (a roux). Whisk for 1 minute to cook out the raw flour taste. Then, gradually add 1/2 cup of the milk, continuing to whisk constantly until smooth. Gradually add 1/2 cup chicken stock while whisking constantly. Add another 1/2 cup milk, then the remaining 1/2 cup stock, and the remaining 1/2 cup milk. Whisk until completely smooth. Add 1 and 1/2 cups of the freshly shredded Cheddar cheese and whisk until completely smooth and melted. Add 1 cup of sour cream and whisk until smooth. Stir in the 3 teaspoons chicken bouillon powder, 2 teaspoons Dijon mustard, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons dried parsley, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Stir in the 1 tablespoon poppy seeds.
• Pour the prepared sauce over everything in the casserole dish and spread to evenly coat the layers. Sprinkle the remaining 1/2 cup cheese over the sauce. In a separate saucepan over medium-high heat, melt the remaining 2 tablespoons unsalted butter. Add the 3/4 cup panko breadcrumbs and toast them, stirring constantly, until they turn light golden brown and become wonderfully crisp. Sprinkle this toasted topping evenly over the cheese. Cover the casserole with aluminum foil and bake for 30 minutes, or until bubbly around the edges and heated through. Remove from the oven and serve hot after letting it sit for 5 minutes.

Recipe Notes

Note 1: I use 1% milk for a lighter sauce. Use 2% or whole milk for extra creaminess. Avoid skim or most plant-based milk varieties as they may not thicken properly or can curdle.

Note 2: Dijon mustard adds a subtle tang and depth of flavor to the sauce, enhancing its overall profile. However, if you are not a fan of mustard, you can reduce the amount or omit it entirely without significantly impacting the casserole.

Note 3: Crushed Ritz® crackers are a fantastic alternative to panko for the topping, offering a buttery, salty crunch. Panko breadcrumbs, known for their larger, flakier texture, provide a crispier topping than regular breadcrumbs and are typically found near the breadcrumb or Asian sections in most grocery stores.

Storage: Keep leftover Chicken Poppy Seed Casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in a 350°F (175°C) oven or in the microwave in short bursts, stirring between. This casserole also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition

Serving:
1
serving

|

Calories:
545
kcal

|

Carbohydrates:
49
g

|

Protein:
29
g

|

Fat:
25
g

|

Saturated Fat:
14
g

|

Trans Fat:
1
g

|

Cholesterol:
103
mg

|

Sodium:
572
mg

|

Potassium:
497
mg

|

Fiber:
2
g

|

Sugar:
4
g

|

Vitamin A:
1014
IU

|

Vitamin C:
41
mg

|

Calcium:
364
mg

|

Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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