Tuesday, March 13, 2007

Poppy Seed Casserole

2-3 chkn breasts cooked/cubed
1 1/2-2 cups cooked white rice
1 cup sour cream
1 can crm. chkn soup (or crm. mushroom; either is very yummy)
1 Tbsp. white cooking wine
1 Tbsp. lemon juice
1/2 c. chicken broth
30 Ritz Crackers crumbled
1/2 cup butter melted
Poppy seeds

Cook chicken whichever way you prefer. If you have the time, it tastes best if you saute it in oil/butter (and salt and pepper it). But if you are short on time you can microwave it or boil it or whatever. Cut into cubes. Mix chicken, rice, sour cream, soup, wine, lemon juice, chicken broth in oven safe cass. dish (I always use our oval french white dish).
Put crumbled crackers over the top of the rice mixture. Sprinkle poppy seeds generously over entire top. Pour melted butter evenly over top.
Cook for 30 min. on 350.
This is an old favorite here... kids love it, grown ups love it... and it makes great leftovers!

1 comment:

Leah Belle said...

mmm! This is an old favorite of mine too. My mom used to cook it for us kids a lot!