Poppy Seed Chicken Casserole
Steamed Broccoli
Ingredients
- ½ cup long-grain white rice
- 3 Tbsp butter, divided
- ¾ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ (8-oz) pkg sliced mushrooms
- 1 (10.5-oz) can cream of chicken soup
- ½ cup sour cream
- 1½ tsp poppy seeds
- 1½ tsp Dijon mustard
- ½ tsp garlic salt
- ¼ tsp pepper
- 1 cup crushed round buttery crackers
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, melt 1 Tbsp butter in a skillet over medium heat; add chicken and mushrooms. Cook, stirring often, until chicken is done and mushrooms are tender. Remove from heat.
- Stir in soup, sour cream, poppy seeds, mustard, garlic salt, pepper, and rice; spoon into a lightly greased 9-inch baking dish. Melt 2 Tbsp butter in a bowl; stir in crackers. Sprinkle over casserole.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- ⅛ tsp salt
- 1 (12-oz) pkg frozen broccoli florets
- ⅛ tsp pepper
- ¾ tsp Italian seasoning
Side Dish Instructions
- Cook broccoli according to package directions. Toss with Italian seasoning, salt, and pepper in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
660
|
45
|
705
|
| Fat (g) | 36 | 0 | 36 |
| Sat. Fat (g) | 15 | 0 | 15 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 48 | 6 | 54 |
| Fiber (g) | 5 | 3 | 8 |
