Chicken Poppy Seed Rice Bake – chicken, cheddar, sour cream, chicken soup, poppy seeds and rice – quick and easy weeknight casserole! Use rotisserie chicken and this comes together in 5 minutes! SO good! On the table in under 30 minutes! We make this at least once a week!!
I am in love with all of these Chicken and Rice Bakes that I’ve been making the past few months. They are super quick and easy to make. They also taste great! This Chicken Poppy Seed Rice Bake is no exception. It was quick, easy and delicious! Serve with some green beans and crusty bread for a complete meal that is ready in about 30 minutes!
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.*
Yield: serves 6 to 8
Poppy Seed Chicken & Rice Bake
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
2 cups water
2 cups instant white rice
12-oz cooked, chopped chicken
1 can (10.75-oz) 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 350ºF. Spray a 9×13-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.