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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Janet Zoss, Jackson, Michigan Ingredients:
1 cup (8 ounces) sour cream |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 tablespoon poppy seeds |
1 teaspoon dill weed |
4 cups cubed cooked chicken |
3 cups cooked rice |
1-1/2 cups butter-flavored cracker crumbs |
1/2 cup butter, melted |
Directions:
1. In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
2. Spread into a greased 11-in. x 7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.
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