Cheesy Poppy Seed Chicken And Rice Casserole Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 x 13-inch pan.
• 2. Spread dry uncooked rice evenly over bottom of prepared pan. Sprinkle with a little salt and pepper if desired. NOTE 1: There is a lot of salt in both the cream of chicken soup and cheese so not much salt if any is needed. NOTE 2: White rice does not take as long to cook. You should reduce cooking time by 15 to 20 minutes if using white rice.
• 3. Sprinkle 1/2 of the shredded cheese over rice; place chicken pieces on top of rice & cheese.
• 4. Combine soup and sour cream; spread evenly over chicken.
• 5. Pour chicken broth/stock or water over top. There will be a lot of liquid. Don't worry, the rice will soak up the liquid as it cooks.
• 6. Bake in oven uncovered for 1 hour and 45 minutes. Remove from oven. Check to see if rice is tender; add more liquid IF needed. At this point the liqiud shoud be almost (but not completely) soaked up by rice with the top looking almost like a pudding or like the cream of chicken soup when you 1st spooned it over the chicken. NOTE: Remember if using white rice you will need to reduce cooking time by 15 to 20 minutes. Brown rice takes longer to cook than white rice.
• 7. Sprinkle remaining cheese on top. Combine the crushed crackers and poppy seed. I do this in a large ziploc bag. Sprinkle mixture evenly over top. Drizzle melted butter over crumbs.
• 8. Return to oven (uncovered) and bake for 25 minutes longer. Remove from oven, cool for about 10 minutes and serve.

Steps:

• In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.