Monday, January 26, 2009

Poppyseed Chicken

1 cup sour cream
1 can cream of chicken soup
1 T poppyseed
1 t dill weed
4 cups cooked, diced chicken
3 cups cooked rice (white or brown)
1-1/2 c. butter flavored cracker crumbs (I usually use 1 tube of wheat saltines)
1/2 c. butter, melted

In a large bowl, combine sour cream, soup, poppyseed, & dill. Mix well & stir in chicken and rice. Spread into greased 9x13 pan. Combine crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350* for 30 minutes.

If using brown rice, it will have less of a salty flavor than if using white rice. Season according to your taste. I do cook my brown rice with chicken bouillon cubes to give it more flavor.

1 comment:

  1. Sarah, I still make this all the time...especially for friends that have just had a baby. I get great feedback everytime! :)