Creamy Poppy Seed Chicken Casserole Recipe

• 4 heaping cups fresh broccoli, cut into small pieces (about 11 ounces)
• 1-1/2 cups basmati rice
• 3 cups chopped cooked chicken (rotisserie or leftover grilled chicken)
• 5 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1-1/2 cups milk (see notes)
• 1 cup chicken broth
• 2 cups extra-sharp Cheddar, freshly shredded, divided
• 1 cup sour cream (regular or light)
• 1 tablespoon chicken bouillon powder
• 2 teaspoons Dijon-style mustard (optional)
• 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 to taste

• 3/4 cup panko breadcrumbs (or crushed crackers)
• 2 tablespoons unsalted butter

• Preheat the oven to 350°F. Rinse the rice in a fine-mesh sieve under cold water for 2–3 minutes until the water runs clear. Bring about 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and the chopped broccoli. Boil for 3 minutes, then transfer the broccoli with a slotted spoon to paper towels and let dry completely.
• Return the water to a full boil, add the rinsed rice, and cook—stirring occasionally—for exactly 10 minutes. Keep at a rolling boil; if the rice needs an extra minute, cook briefly. Drain the rice in a fine-mesh sieve and let it sit 5 minutes to dry. Spread the rice evenly in the bottom of a 9×13-inch casserole dish, then add the completely dry broccoli on top.
• Chop the chicken to measure 3 cups and scatter it evenly over the broccoli and rice.
• Make the sauce: Melt 5 tablespoons butter in a small pot over medium heat. Whisk in 1/2 cup flour to form a paste and cook for 1 minute, whisking constantly. Slowly add 1/2 cup milk, then 1/2 cup chicken broth, whisking until smooth. Add the remaining milk and broth in stages (another 1/2 cup milk, remaining 1/2 cup broth, and last 1/2 cup milk), whisking until the mixture is thick and smooth. Remove from heat and add 1-1/2 cups of the shredded cheese a handful at a time, stirring until melted. Whisk in the sour cream until smooth. Stir in the chicken bouillon powder, Dijon mustard (if using), garlic powder, onion powder, dried parsley, and salt and pepper to taste (about 1/4–1/2 teaspoon salt and 1/2 teaspoon pepper). Finally, stir in the poppy seeds.
• Pour the sauce evenly over the casserole and spread to coat. Sprinkle the remaining 1/2 cup cheese over the top. In a small saucepan, melt 2 tablespoons butter over medium-high heat, add the panko, and cook—stirring constantly—until lightly browned. Sprinkle the toasted panko evenly over the cheese. Cover the casserole with foil and bake for 30 minutes, or until bubbly around the edges. Serve hot.

Note 2: Dijon mustard adds a mild tang—reduce or omit if preferred.

Note 3: Crushed crackers (like Ritz) work in place of panko, but panko yields the crunchiest topping.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or microwave in short bursts. Freeze for up to 2 months and thaw in the fridge before reheating.

Nutrition