I like to use rotisserie chicken in this casserole. I always have some in my freezer. You could also use some leftover turkey from the holidays. The casserole only takes about 5 minutes to mix together and it is ready for the oven. You can definitely make this ahead of time and refrigerate or freeze it for later.
*I used instant white rice in this dish. You can certainly use brown rice. Make sure to follow the preparation directions on the package of brown rice. Brown rice takes longer to cook than white rice.*
- 2 cups water
- 2 cups instant white rice
- 12 oz cooked, chopped chicken
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 8 oz sour cream
- 1 cup shredded cheddar cheese
- 1 1/2 Tbsp poppy seeds
- 1/2 cup chicken broth or water
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
In a large bowl, combine chicken, chicken soup, sour cream, cheddar cheese, poppy seeds, chicken broth and cooked rice. Spread into prepared pan.
Bake for 20-25 minutes, until cheese is melted and bubbly.