Chicken Broccoli Poppy Seed Casserole is a comforting twist on the classic. It combines tender broccoli florets, cooked white rice, shredded chicken and a rich cream cheese–based sauce, finished with a buttery Ritz cracker topping for a crunchy contrast.
How to Serve Chicken Broccoli Poppy Seed Casserole
This casserole is creamy and rich, so it pairs well with a bright, crisp salad to balance the meal. A garden salad with a vinaigrette or a light creamy dressing lifts the richness. Simple marinated cucumbers, tomatoes and onions also make a refreshing side.
No Canned Soup
Unlike many poppy seed chicken recipes that rely on canned soup, this version starts with a homemade roux. Butter and flour are cooked together, then chicken broth and milk are whisked in to form a smooth sauce. Cream cheese is added for creaminess and body.
Recipe Tips
You will need 3 to 4 cups of shredded cooked chicken. Rotisserie chicken is convenient and flavorful, but any cooked chicken or leftover turkey works well.
For convenience use frozen broccoli that has been thawed and patted dry to remove excess moisture. If using fresh broccoli, steam the florets until crisp-tender; they will finish cooking in the oven.
Make-Ahead and Storage
You can assemble the casserole a day ahead. Omit the cracker topping until just before baking, and add 5–10 minutes to the bake time if assembling from cold.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The cracker topping will soften but the casserole will still be delicious.
More Chicken Casseroles
- French Onion Chicken and Rice Casserole
- Chicken, Broccoli, and Ziti Casserole
- Chicken Florentine Casserole
- Chicken Tetrazzini
- Creamy Chicken and Rice Casserole
Chicken Broccoli Poppy Seed Casserole
Equipment
-
3-Quart Baking Dish
Ingredients
- 1/2 cup salted butter
- 1 cup diced onion
- 1 garlic clove, minced
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper
- Seasoned salt, to taste
- 8 ounces cream cheese, cubed and softened
- 3 to 4 cups shredded cooked chicken
- 1 (10 to 12-ounce) bag frozen broccoli florets, thawed and patted dry
- 1 tablespoon poppy seeds
- 2 cups cooked white rice
- 2 tablespoons melted butter (for topping)
- 2 cups coarsely crushed Ritz crackers
Instructions
- Preheat oven to 350°F.
- Melt 1/2 cup butter in a large skillet over medium heat. Add diced onion and minced garlic and cook until softened.
- Whisk in the flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, then add black pepper and seasoned salt to taste. Simmer 2–3 minutes.
- Reduce heat to low and stir in the cream cheese until fully melted and the sauce is smooth.
- Stir in shredded chicken, thawed broccoli and poppy seeds.
- Spray a 3-quart baking dish with cooking spray. Spread the cooked rice in an even layer in the dish. Optionally, sprinkle a little seasoned salt over the rice.
- Spread the chicken and broccoli mixture evenly over the rice.
- Combine 2 tablespoons melted butter with the crushed crackers, then sprinkle the crumbs over the casserole. Add a few extra poppy seeds on top if desired.
- Bake for 25 minutes, until bubbly and the topping is lightly golden.
Nutrition information is automatically calculated and should be used as an approximation.
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