Crowd-Pleaser
Poppy Seed Chicken Casserole
Wine Recommendation
Sutter Home Chardonnay
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 sliced mushrooms
- 2 (10.5-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
- 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. Cover, and refrigerate up to 3 days.
- Preheat oven to 350°F. Let casserole stand at room temperature 30 minutes before baking. Melt 4 Tbsp butter in a bowl; add crackers, stirring until coated. Sprinkle over casserole. Bake, uncovered, 30 to 40 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
627
|
627
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 33 | 33 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1342 | 1342 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 2 | 2 |
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