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This Poppy Seed Chicken and Rice is super easy, taste amazing, and works well as leftovers the next day too! This has been a favorite of mine since the first time I had it and it always brings back memories as well. The first time I had this dish was when my Aunt came to visit after the birth of my daughter. It was my first child and so food was brought and even an extra one for later on. I loved it so much, I asked for the recipe and now I make it all the time for my children who LOVE it.

My daughter is often the one to request this dish and I am happy to make it for her. She doesn’t eat a lot of foods due to sensory issues and eating issues she had as a baby. This was one of the first foods she “branched” out with and she has even requested it as her birthday meal two years now. Simple to make and a crowd pleasure – you can’t get better than that!

The first thing I do is mix the cream of chicken and cream of mushroom soup in a bowl.

Add in the sour cream, chicken broth, rice, salt/pepper, and the shredded chicken.

Stir well to combine. Pour in to a casserole dish.

Take a roll of Ritz crackers and place them in a ziploc bag, crush the crackers in to smaller pieces. Mix in a bowl with the melted butter to make the topping. Place the topping on top of the casserole and shake poppy seeds on top. You can see that though my children love this recipe, they don’t like the crackers on top (which is the best part and well, weird to me that they don’t like it), so I leave the topping off a portion of the casserole for the kids.

Bake at 350˚ for 30 minutes. Enjoy!

Poppy Seed Chicken and Rice

1 can cream of mushroom soup
1 can cream of chicken soup
4 cups shredded chicken
1 cup sour cream
1 roll Ritz crackers, crushed
1/2 cup butter, melted
2 Tbsp poppy seeds
1 cup Minute rice
3/4 cup chicken broth
1. Mix soups and sour cream.

2. Add chicken, rice, broth, and salt/pepper.

3. Pour in to a 9 x 13 casserole dish.

4. Mix the crackers and butter and spread over the casserole. Sprinkle with poppy seeds.

5. Bake at 350˚ for 30 minutes.