chicken poppyseed casserole

This is another delicious recipe that we enjoy during the week because its quite easy to assemble. As always I make some changes to mine and deviate from the recipe just a tad. I only use two chicken breasts and I find that that is plenty, but I use two cups of uncooked rice in order to fill the bottom of the casserole dish. 

I also like added some chopped steamed broccoli to the mix. It's just the kind you can steam in the microwave inside the bag-then chopped into finer pieces because broccoli is not my favorite. 

There you have it.  A quick dinner for weeknights that will leave you with plenty of left overs. 

Ingredients:

4 cooked and shredded chicken breasts

1½ sticks butter

2 cans cream of mushroom soup

2 tablespoons poppy seeds

1 ½ stacks of Ritz crackers, crushed

8 oz sour cream

2 cups cooked rice-cook in chicken broth or use rice pilaf from box

Salt and pepper to taste

Directions:

1. Melt butter and add Ritz crackers

2. Layer chicken, soup, poppy seeds, salt, pepper and sour cream over the rice in a casserole pan

3. Spread cracker mix on top and bake at 350° for 35-45 minutes or until bubbly.