Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter (divided)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon minced garlic
  • 1 cup milk (any fat percentage)
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 1 teaspoon turmeric (optional)
  • 1 teaspoon onion powder
  • 1 cup plain sour cream (or plain Greek yogurt)
  • 2 tablespoons poppy seeds
  • 2 cups cooked chicken
  • 3 cups cooked rice (or quinoa)
  • 1/2 cup crushed butter crackers

Instruction

  • Preheat the oven to 375 degrees F Grease a 2-quart casserole dish.
  • Over medium heat, melt 2 tablespoons of the butter. Once melted, whisk in the flour and continue to cook for 1 minute.  
  • Slowly whisk the milk and chicken broth into the flour mixture. Season with salt, pepper, onion powder, garlic, and turmeric (if using). Bring the mixture to a boil over high heat, whisking constantly. Reduce the heat to medium, and simmer until the sauce has thickened, about 3 to 5 minutes. Turn off the heat.
  • In the same pan or large mixing bowl, combine the sauce with the cooked chicken, cooked rice, sour cream, and poppy seeds, stirring until evenly combined. Pour the mixture into the greased casserole dish.
  • For the topping, crush the butter crackers into crumbs in a large storage bag. . Melt the remaining 2 tablespoons of butter and then add the melted butter cracker crumbs, tossing to coat the crackers evenly with the butter. Spread the cracker mixture evenly over the rice mixture.
  • Bake the casserole for 20-25 minutes or until crackers have browned and the sauce is bubbly.
  • Allow to cool for 5-10 minutes and then serve as desired.