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Poppy Seed Chicken Casserole

November 10, 2009

I’m really not sure how I have lived in the south my entire life and never had poppy seed chicken casserole before this year.  It is, I am told, a staple at pot lucks.  In any event, I was first exposed to this dish when at a bridesmaids’ luncheon in February of this year, where the hostess broke with tradition and served poppy seed chicken casserole rather than the more traditional chicken salad (more power to her), which seems to be the dish of bridesmaids’ luncheons (it was served at 5 of the 6 I have attended).  I think I embarrassed myself and pleased the hostess by going back for not only seconds but THIRDS of this delicious casserole.  Since then I’ve been meaning to make it and keep forgetting or was out of some ingredient or other.  But this weekend, I decided I was definitely making it this week, so I was sure to put everything on the grocery list.  I never did get the recipe from the hostess, so I’ve sort of put together my own version as an amalgamation of at least a dozen that I read online.  I wanted to make this healthier and more filling, so I added the mushrooms and peas, and switched out white rice for brown.  Frankly, I think I succeeded beautifully!  It works out to six servings at 662 calories and 15.2 grams of fat.

Ingredients:

  • 1 rotisserie chicken, skin and bones removed, chopped into bite size chunks
  • 2 cans 98% fat free cream of chicken soup
  • 1 cup chicken stock
  • 1 cup of light sour cream
  • 4 cups pre-cooked brown rice
  • 1/2 cup green peas
  • 8 oz. baby bella mushrooms
  • 1 tablespoon poppyseeds
  • 1 sleeve of reduced fat buttery crackers, crushed
  • Parkay buttery spray

Directions:

  1. In a 9×13 casserole dish, spread the rice across the bottom.
  2. Top with the mushrooms.
  3. In a large bowl, combine the stock, soup, sour cream, poppy seeds, peas, and chicken.
  4. Pour over the mushrooms and rice.
  5. Top with the crushed crackers and spritz liberally with buttery spray.
  6. Bake at 350 degrees until hot and bubbly, about 30 minutes.

Printable version.

10 Comments leave one →
  1. November 10, 2009 10:26 am

    Looks easy.

    BTW, love the new look of the blog.

    • Kait Nolan permalink
      November 10, 2009 10:29 am

      Thanks! I’m really happy with it (and yes the chicken was easy). Next up, deciding what I want to do over at my writer’s blog.

  2. November 10, 2009 1:19 pm

    Can’t believe I’ve been following you on Twitter and reading Shadow & Fang – even visited this site a time or two, but never put it all together to figure out it’s all you! Slightly slow am I.

    This recipe looks like one my family will love – I’ll be trying it out in the next few days.

    • Kait Nolan permalink
      November 10, 2009 1:20 pm

      Ha! Well, I don’t go out of my way to advertise it necessarily. 😀

  3. November 11, 2009 1:01 pm

    yummmm! that looks really comforting and delicious

  4. November 11, 2009 3:05 pm

    My mom makes something like this and it is always a hit! It is the kind of thing family members request! Yum!!

  5. November 12, 2009 12:05 am

    I love casseroles and this looks just great. I have added this to my must try list, thanks for sharing it!

Trackbacks

  1. Poppy Seed Chicken Casserole « Pots and Plots | Sonomadiet | doing the sonoma diet you need supplementing
  2. Top 10 Recipes of 2010 « Pots and Plots
  3. Gluten Free Friday: Round Up « Pots and Plots

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