Freezer-Friendly Chicken Poppy Seed Casserole

By Susan52

Ingredients

• 3 cups cooked wild rice
• 1 (10-1/2-ounce) can condensed cream of chicken soup (Do not dilute)
• 8 ounces sour cream
• 1/2 cup chopped pecans
• 3 cups cooked and shredded boneless, skinless chicken breasts
• 1 cup frozen beans (optional)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1 cup shredded Colby Jack cheese
• 1 1/2 cup crushed butter crackers
• 2 teaspoons poppy seeds
• 1 stick unsalted butter, melted

Details

Servings 6
Preparation time 25mins
Adapted from allfreecasserolerecipes.com

Preparation

Step 1

To Make the Casserole

Lightly grease a 9 x 13-inch baking dish with cooking spray.

Spread the cooked rice over the bottom of the baking dish.

In a large mixing bowl combine the soup, sour cream, pecans, chicken, peas (if using), Worcestershire sauce, and garlic. Spread over the rice.

Top with cheese.

In a medium bowl, mix the cracker crumbs and butter. Add in the poppy seeds. Sprinkle over the cheese.

Bake at 350 degrees F for 30 minutes or prepare for the freezer. (See below for freezing instructions.)

To Prepare For The Freezer

Cover the baking dish with heavy duty foil and press firmly to seal.

With a marker, write the name of the casserole and the date.

Place in freezer until ready to eat.