A Version of Poppy Seed Chicken Casserole

Do not merely listen to the word, and so deceive yourselves.  Do what it says.  James 1:22

So probably everyone has a version of this recipe.  Poppy seed chicken casserole has never been a favorite of ours.  I've always been a little grossed out by cream of chicken soup, which my old recipe called for.  I recently got this recipe from a friend, Laura Tucker, and LOVED it!  I love that it is mixed with the rice-- the texture and flavor are great.  Even Derek, who quickly in our marriage voiced a hatred for all dishes topped with Ritz crackers, said "This is really good!"  It's nothing fancy but a good staple meal, especially with kiddos.

(FYI: Rollins is dancing to "Beat it."  He is obsessed with that song right now.)

3-4 Chicken Breasts, cooked & chopped

1 C. prepared rice

3/4-1 C. Hellman's mayo

3/4- 1 C. sour cream

1 sleeve Ritz crackers

2-3 T. Butter

1 T. poppy seeds

Mix the cooked chicken, cooked rice, mayo, sour cream & poppy seeds.  Put in a 9 by 13 baking dish. Melt butter.  Mix the melted butter with the crushed crackers in a bowl.  Top casserole with crackers.  Bake at 350 until warmed through. (about 30 minutes if you prepared it earlier in the day and pull it out of the fridge to cook.)

Serves 6

Tips:

You can use more or less of the sour cream & mayo based on how creamy you like it.  I used an 8 oz. carton sour cream and 3/4 C. mayo and liked that combo.  Add more or less poppy seeds if you want. As for the rice, I just used one bag of the "boil in the bag" kind by uncle ben's.  I used one package of chicken breasts which had 3 in it and it was plenty of chicken.  Of course, this can be prepped earlier in the day.  Just wait to top with crackers before you heat it.