Poppy Seed Chicken
- 4 cups cubed cooked chicken
- 3 cups cooked rice
- 1 can cream of chicken soup
- 1 cup sour cream
- 1-1/2 cups crushed Ritz crackers
- 1 tablespoon poppy seeds
- 1/2 cup butter, melted
- Mix cream of chicken soup, sour cream and poppy seeds together. Stir in chicken and rice.
- Spread into a greased 11x7-in baking dish.
- Combine crumbs and butter; sprinkle over casserole.
- Bake, uncovered, 30 minutes at 350 degrees.
Recipe from the kitchen of Kim Theeuwes.