Deliciously flavorful thanks to Dijon mustard, lemon zest, poppy seeds, and a blend of spices, this creamy casserole is a great make-ahead meal for busy weeknights.
Chicken Poppy Seed and Rice Casserole
Serves: 8 to 10
Ingredients
- 3⁄4 cup unsalted butter
- 1 1⁄4 cups chopped red onion
- 4 cloves garlic, minced
- 1⁄2 cup all-purpose flour
- 3 cups low-sodium chicken broth, room temperature
- 1 1⁄2 (8-ounce) packages cream cheese, softened
- 1 1⁄2 tablespoons poppy seeds
- 1 1⁄2 tablespoons chopped fresh thyme
- 1 1⁄2 tablespoons Dijon mustard
- 2 1⁄4 teaspoons kosher salt
- 1 1⁄2 teaspoons packed lemon zest
- 3⁄4 teaspoon ground black pepper
- 4 1⁄2 cups shredded cooked chicken
- 4 1⁄2 cups cooked long-grain white rice
- 3 cups small broccoli florets
- 2 cups crushed buttery round crackers
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in broth; bring to a boil. Reduce heat to medium- low; cook, whisking constantly, until thickened, about 2 minutes.
- Remove from heat; whisk in cream cheese, poppy seeds, thyme, mustard, salt, lemon zest, and pepper until smooth. Stir in chicken, rice, and broccoli; transfer to prepared pan.
- In a small bowl, stir together crackers and melted butter; sprinkle onto chicken mixture.
- Bake until golden brown and bubbly, 25 to 30 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes before serving.
