Poppy Seed Chicken Casserole
Steamed Broccoli
Ingredients
- 1 cup long-grain white rice
- 6 Tbsp butter, divided
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 (10.75-oz) cans cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 Tbsp poppy seeds
- 1 Tbsp Dijon mustard
- 1 tsp garlic salt
- ½ tsp pepper
- 2 cups crushed round buttery crackers
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, melt 2 Tbsp butter in a large 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 13- x 9-inch baking dish. Melt 4 Tbsp butter in a bowl; stir in crackers. Sprinkle over casserole.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- ¼ cup water
Side Dish Instructions
- Place broccoli and water in a microwavable 11- x 7-inch dish. Cover and microwave at HIGH 3 minutes or until crisp-tender; drain and season with salt and pepper to taste.
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