Cheesy Poppy Seed Chicken and Rice Casserole
Diane Hopson Smith
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- 2 c
- brown rice, raw (or you can use whole grain white) just dont use minute
- salt & pepper
- 16 oz
- marble jack cheese, shredded (cheddar would be a good choice as well)
- 4 to 6
- boneless, skinless chicken breast, cut into bit size pieces (i used 4 very lg chicken breast)
- (10-oz) cans cream of chicken soup (non fat if you perfer)
- 1 c
- sour cream
- 2 1/2 to3 c
- chicken broth (can use stock or water)
- tube ritz crackers, crushed (or similar off brand)
- 1 Tbsp
- poppy seed
- 1/2 c
- (1 stick) butter, melted
1Preheat oven to 350 degrees. Grease 9 x 13-inch pan.
2Spread dry uncooked rice evenly over bottom of prepared pan. Sprinkle with a little salt and pepper if desired. NOTE 1: There is a lot of salt in both the cream of chicken soup and cheese so not much salt if any is needed. NOTE 2: White rice does not take as long to cook. You should reduce cooking time by 15 to 20 minutes if using white rice.
3Sprinkle 1/2 of the shredded cheese over rice; place chicken pieces on top of rice & cheese.
4Combine soup and sour cream; spread evenly over chicken.
5Pour chicken broth/stock or water over top. There will be a lot of liquid. Don't worry, the rice will soak up the liquid as it cooks.
6Bake in oven uncovered for 1 hour and 45 minutes. Remove from oven. Check to see if rice is tender; add more liquid IF needed. At this point the liqiud shoud be almost (but not completely) soaked up by rice with the top looking almost like a pudding or like the cream of chicken soup when you 1st spooned it over the chicken.
NOTE: Remember if using white rice you will need to reduce cooking time by 15 to 20 minutes. Brown rice takes longer to cook than white rice.
7Sprinkle remaining cheese on top.
Combine the crushed crackers and poppy seed. I do this in a large ziploc bag. Sprinkle mixture evenly over top. Drizzle melted butter over crumbs.
8Return to oven (uncovered) and bake for 25 minutes longer. Remove from oven, cool for about 10 minutes and serve.