Monday, January 19, 2009

Chicken Poppyseed Casserole

So easy--and even Nic likes it!

3 c. cooked rice
2 lbs chicken, cooked and diced (I have used canned chicken as well)
2 c. sour cream
2 cans cream of chicken soup
1 roll Ritz crackers, crushed
2 Tbls. poppy seeds
1 stick real butter

Spread cooked rice on bottom of 9X13 baking dish. Layer cut-up chicken on top of rice. Mix together sour cream and soup. Pour over chicken. Spread crackers over cream mixture. Sprinkle with poppy seeds. Melt butter and pour over entire mixture. Bake at 350 degrees for 30 minutes or until cracker topping is lightly browned.

2 comments:

Marne said...

Yum! I came to the recipe website tonight to get menu ideas. Thanks Heidi! This is going on the menu sometime in the next week.

Angela said...

This looks really good Heidi - trying this week!