This Weekend I will be in the kitchen making up a load of freezer meals for my parents. This casserole is one I will be making for them as well as for my family (again). Ever since making it the very first time, I have been craving it over, and over again. It is so yummy!
Creamy Poppy Seed Chicken and Rice Casserole
4 Cups Cooked rice
1 Can Cream of Chicken Soup~ (I use the fat free)
1 Cup Sour Cream~ (I use Fat Free)
3 Cup Cooked Chicken~ cubed
1/4 Cup Onion~ diced
1/4 Cup Celery~ diced
3 TBSP. Butter
2 Cups Crushed Crackers (I used Ritz)
1 Stick Butter~ melted
2 TBSP Poppy seeds
Preheat oven to 350
Sauté’ the onion and celery in the 3 TBSP of butter until fork tender. Mix the chicken, soup and sour cream into the sautéed mixture. Set aside. Place the cooked rice into the bottom of a lightly sprayed 9×13″ pan. Pour chicken mixture over the rice. Bake for 20 minutes.
Mix together the crackers, poppy seed’s and melted butter. After the casserole has cooked, you will then sprinkle the cracker mixture over top. Return to oven to cook for another 15 minutes. This will make those buttery crackers crisp and delicious!
~Dig In and Enjoy!
Lark
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