Chicken, Broccoli, and Poppy Seed Casserole

Chicken, Broccoli, and Poppy Seed CasseroleThis Chicken, Broccoli, and Poppy Seed Casserole is easy to make and simply delicious.

Chicken, Broccoli, and Poppy Seed Casserole
Makes about 8 servings
  • 1½ cups long-grain rice
  • 3 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 (8-ounce) package cream cheese, cubed and softened
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 4 cups shredded cooked chicken
  • 1 (12-ounce) bag frozen broccoli florets, thawed
  • 1 cup crushed buttery round crackers
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.
  2. Cook rice according to package directions, substituting broth for water. Set aside.
  3. In a 12-inch skillet, melt butter over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Reduce heat to medium. Sprinkle flour over onion; cook for 1 minute, stirring constantly. Gradually whisk in milk. Bring to a simmer, whisking constantly. Add cream cheese; cook over medium-low heat, whisking constantly, until cream cheese is melted and smooth, about 8 minutes. Remove from heat. Stir in poppy seeds, salt, pepper, and garlic powder.
  4. In a large bowl, combine cream cheese mixture, rice, chicken, and broccoli, stirring to coat. Spoon mixture into prepared dish. Loosely cover with foil.
  5. Bake until heated through, 25 to 30 minutes.
  6. In a medium bowl, toss together crushed crackers and melted butter. Sprinkle over casserole. Bake until crumbs are lightly browned, about 8 minutes more. Serve immediately.

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