Tuesday, January 13, 2015

{poppyseed chicken casserole}

This is one of my personal favorite dinners.  I got this recipe from my sister Lynda who got it from our friend Allison Holmes.  It makes great leftovers too.  

3 cups of cooked white rice
2 cooked chicken breasts, shredded 
1 can of cream of chicken soup
1 small container sour cream 
1 Tbsp. poppy seeds (I don't always add these)
1/2 tsp. pepper
1 sleeve Ritz cracker crumbs 
5 Tbsp. butter melted

Preheat oven to 375
Mix together in a small bowl; cream of chicken soup, sour cream, pepper and poppy seeds. Place aside.
In a greased 9 x 13 baking dish place rice as bottom layer. Next, arrange shredded chicken over rice until rice is completely covered. Pour sour cream mixture over chicken, until chicken is completely covered. Sprinkle Ritz crumbs over the entire casserole. Pour melted butter slowly over cracker crumbs so cracker crumbs are moistened. Bake for 25 minutes.

Thank allison for sharing this recipe its another family favorite.


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