Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 399kcal


  • 3 cups prepared white rice
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 pound cooked chicken diced
  • 1 1/2 cups plain nonfat Greek yogurt
  • 1/2 cup fat-free sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 Tablespoon butter melted
  • 1/2 cup plain panko breadcrumbs
  • 2 teaspoons poppy seed


  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
  • Cook rice according to package directions and spread in an even layer in the bottom of prepared pan; set aside.
  • Melt butter in a saucepan over medium-high heat and whisk in flour. Cook for 1 minute, stirring continually. Gradually whisk in chicken broth and cook until mixture begins to thicken, about 3 minutes.
  • Remove from heat and mix in chicken, Greek yogurt, sour cream, Worcestershire sauce, garlic powder, salt and pepper until well combined. Spread mixture over rice in an even layer.
  • In a small bowl, combine all topping ingredients and sprinkle on top. Bake for 30 minutes, or until lightly golden brown on top.


1 serving: 1/6 of recipe.
MFP: MFF Poppy Seed Chicken Casserole


Calories: 399kcal | Carbohydrates: 37g | Protein: 30.6g | Fat: 12.8g