Poppy Seed Chicken Casserole is creamy, cheesy, and filled with tender chicken, fluffy rice, and bright broccoli, finished with the best buttery crunch on top.
author’s note
A Childhood Favorite, Made From Scratch
I don’t usually crave casseroles, but this one is an exception. My mom made Poppy Seed Chicken Casserole often when I was growing up, and it quickly became a favorite alongside other comforting dishes. Her version used canned cream of chicken soup, which is classic and delicious. For this recipe I made a quick homemade cheese sauce—simple to prepare and much creamier—so the casserole is extra rich, cheesy, and comforting.
Poppy Seed Chicken Casserole Ingredients
| Ingredient | Notes |
|---|---|
| Basmati rice | Use basmati for best results with the quick boiling method; it stays fluffy. |
| Broccoli | Cut into small, even pieces and dry well after boiling so the sauce stays thick. |
| Chicken | Rotisserie or leftover grilled chicken speeds things up. Chop it small so every bite has chicken. |
| Milk, stock, sour cream & Cheddar | Avoid skim milk to keep the sauce creamy; freshly shredded sharp Cheddar melts best. |
| Panko & butter | Toast the panko in butter for a crisp, buttery topping. |
Quick Tip
Extra-sharp Cheddar adds more flavor than mild. Grate it fresh so the sauce melts smoothly without getting greasy.
How To Make Poppy Seed Chicken Casserole
- Prep: Rinse the rice. Briefly boil the broccoli, then drain and dry it completely so the casserole doesn’t become watery.
- Cook rice: Boil the rice until tender, drain, and spread it in the bottom of a 9×13-inch pan in an even layer.
- Layer: Add the cooked broccoli and chopped chicken evenly over the rice.
- Make sauce: Whisk together a quick béchamel-style cheese sauce, stir in poppy seeds, then combine with sour cream for a smooth, tangy finish.
- Bake: Pour the sauce over the casserole, top with remaining cheese and toasted panko, cover with foil, and bake until bubbly and golden.
Chelsea’s Notes
What To Serve On The Side
- Garden salad: A crisp green salad balances the rich casserole.
- Cucumber salad: Refreshing and light next to the creamy dish.
- Fruit salad: A sweet contrast that’s easy and crowd-pleasing.
- Dinner rolls: Perfect for scooping up extra sauce.
- Roasted carrots: Colorful and simple, a nice complement to chicken.
Storage
Leftover Poppy Seed Chicken Casserole?
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven or microwave in short bursts, stirring between.
- Freeze: Freeze for up to 2 months and thaw overnight in the fridge before reheating.
More Comfort Food Favorites:
Dinner
Crockpot Cowboy Casserole
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Quinoa Enchilada Bake
Dinner
Baked Ziti Recipe
Dinner
Cheese Stuffed Meatballs
Poppy Seed Chicken Casserole
Equipment
-
Large pot
-
9 x 13-inch baking pan
-
Small pot
Ingredients
- 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)
- 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 cheese, 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
- 2 tablespoons unsalted butter
Instructions
-
Preheat oven to 350°F. Rinse the rice under cold water until it runs clear and set aside. Bring a large pot with about 12 cups of water to a boil. Add 1 tablespoon salt and the chopped broccoli. Boil for 3 minutes, then transfer the broccoli to paper towels and let dry completely.
-
Return the water to a full boil and add the rinsed rice. Cook, stirring occasionally, for exactly 10 minutes without reducing heat. Taste and add 1 more minute if needed. Drain the rice in a fine-mesh sieve and let it sit 5 minutes to dry. Spread the rice in an even layer in a 9×13-inch casserole dish and top with the fully dried broccoli.
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Chop or shred the chicken to measure 3 cups and distribute it evenly over the broccoli and rice.
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Make the sauce: Melt 5 tablespoons butter in a small pot over medium heat. Whisk in 1/2 cup flour to form a thick paste and cook, whisking constantly, for 1 minute. Gradually whisk in 1/2 cup milk, then 1/2 cup chicken broth, and continue adding the remaining milk and broth in 1/2-cup increments, whisking until smooth and thickened. Remove from heat and stir in 1-1/2 cups of the shredded Cheddar a handful at a time until melted. Whisk in the sour cream until smooth. Add chicken bouillon powder, Dijon mustard (if using), garlic powder, onion powder, dried parsley, and salt and pepper to taste (I use about 1/4–1/2 teaspoon salt and 1/2 teaspoon pepper). 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 sauce. In a small skillet, melt 2 tablespoons butter over medium-high heat, add the panko, and cook, stirring constantly, until lightly golden. Evenly sprinkle the toasted panko over the cheese. Cover the casserole with foil and bake 30 minutes, or until bubbly around the edges. Serve hot.
Recipe Notes
Note 2: Dijon mustard adds a subtle tang—reduce or omit if you prefer a milder flavor.
Note 3: Crushed crackers (like Ritz) can replace panko if needed, though panko gives a lighter, crunchier topping.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven or in the microwave in short bursts. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.