This summer Lisa Schmidt brought us over a meal one evening and she brought this Poppy Seed Chicken Casserole. I've had Poppy Seed Chicken before and made it myself too but I had never had it made with rice in it before. It was so delicious and has became my favorite version of Poppy Seed Chicken!
2-3 c. chicken, cooked and cut up
2 cans cream of chicken
1 c. sour cream
8 oz. shredded Monterey Jack
1 ½ T. poppy seeds
2 sleeves crushed Ritz crackers
1 c. melted butter
1 ½ T. poppy seeds
2 boxes Uncle Ben’s long grain wild rice original style (there is another brand that is cheaper that we buy and it works just as well)
Grease 9x13 pan. Prepare rice as instructed on box; spread in pan. Top with chicken chunks. In medium bowl, combine soups, sour cream, cheese and 1 ½ T. poppy seeds. Spread on top of chicken in pan. In medium bowl, stir together the cracker crumbs, 1 ½ T. poppy seeds and butter. Sprinkle on top of soup mixture. Bake at 350 degrees until bubbly and browned. (approx. 30-45 minutes)
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