Poppy Seed Poultry Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A good way to use leftover chicken or turkey. Ingredients:
2 cups water |
1 cup uncooked long grain white rice |
1 (10.75 ounce) can condensed cream of chicken soup |
1 (8 ounce) container sour cream |
1 tablespoon poppy seeds |
1 teaspoon dried dill weed |
4 cups cooked, cubed chicken meat |
1/2 cup butter, melted |
1 1/2 cups crushed buttery round crackers |
Directions:
1. Combine water and rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a large bowl, mix the soup, sour cream, poppy seeds, and dill. Stir in the chicken and cooked rice. Spread the mixture into the prepared baking dish. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole.
4. Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.
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