Chicken Poppy Seed Rice Bake

The ultimate comfort food, Chicken Poppy Seed Rice Bake is creamy, cheesy, and oh-so-satisfying. Packed with tender chicken and fluffy rice, it's the perfect easy weeknight dinner. One bite, and you'll be hooked!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

2 cups water Water For cooking the rice.
2 cups instant white rice Instant White Rice Quick cooking rice.
12-oz Cooked, Chopped Chicken Pre-cooked for convenience.
10.75-oz Cream of Chicken Soup Provides creaminess.
8 oz Sour Cream Adds tanginess.
1 cup Shredded Cheddar Cheese For melting and flavor.
1.5 Tbsp Poppy Seeds Adds texture.
1/2 cup Chicken Broth or Water For cooking rice.

Equipment

Large Pot
Oven
Baking Sheet
Frying Pan
Chef's Knife

Method

Preheat your oven to 350ºF. Spray a 9×13-inch pan with cooking spray.
In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for about five minutes.
In a large bowl, combine chicken, cream of chicken soup, sour cream, cheddar cheese, poppy seeds, and chicken broth. Mix well.
Fold in the cooked rice gently.
Spread the mixture into the prepared pan.
Bake for 20 to 25 minutes or until cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to four days. Just reheat in the microwave or oven until warmed through.
Freezing: This dish freezes well too! Portion it out into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Pairing: Serve it alongside a crisp green salad or fresh bread to balance the richness of the casserole.
Vegetable Add-Ins: Consider adding sautéed mushrooms or steamed broccoli to the mix for added flavor and nutrition.
DIY Cream of Chicken: For a homemade touch, try making your own cream of chicken soup using chicken broth and a roux.