Creamy Chicken Poppyseed Casserole

Easy-to-prepare, baked casserole dish  ~ perfect for holiday gatherings or weeknight family dinner.

Makes 6 Servings


3 Tbsps unsalted butter, divided
1/2 cup onion, chopped
1/2 cup celery, chopped
8 oz mushrooms, sliced
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (15 oz.) chicken broth
1 tsp dried dill
1 Tbsp poppy seed
2 cups cooked chicken, chopped
2 cups Minute® White Rice, uncooked
1 cup butter crackers, crushed


  • Preheat oven to 375°F.
  • In a large skillet melt 1 tablespoon butter. Sauté onions, celery and mushrooms over medium heat until onions are transparent, about 4 minutes. Stir in soup and broth and bring to a boil. Remove from heat and add dill, poppy seed, chicken and rice. Stir well.
  • Spread mixture in a 2-quart casserole dish. Top with cracker crumbs. Melt remaining butter and drizzle over crumbs.
  • Bake 20 minutes or until mixture is bubbling and cracker crumbs are lightly browned.