Healthy Poppy Seed Chicken Casserole (GF and No Rice)
Ingredients
Casserole Base
- 16 oz cooked chicken shredded or diced
- 2 cups broccoli florets fresh steamed or thawed + drained frozen
- 1 can cream of chicken soup use GF if needed
- 1 cup light sour cream
- ½ teaspoon black pepper optional
Topping
- 1 cup crushed entertainment crackers use gluten‑free crackers if needed
- ¼ cup melted butter I used Smart Balance
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350°F. Grease an 8x8 or 9×9 baking dish.
- Prepare the casserole base: In a large bowl, combine chicken, broccoli, cream of chicken soup, sour cream, salt, pepper, garlic powder (if using), and ½ tablespoon poppy seeds. Mix until creamy and well combined.
- Transfer to the baking dish and spread evenly.
- Make the topping: In a small bowl, stir together crushed crackers, melted butter, and the remaining ½ tablespoon poppy seeds. Sprinkle evenly over the casserole.
- Bake for 25–35 minutes, or until hot, bubbly, and the topping is lightly golden.
- Cool for 5 minutes before serving to help it set.
Notes
See substitutions if you'd like to make this lower in fat, sodium or carbs.
Nutrition
Serving: 1squareCalories: 360kcalCarbohydrates: 20gProtein: 27gFat: 18gSaturated Fat: 7gSodium: 675mgFiber: 1.7g
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