Chicken and Wild Rice Casserole
from Allison W., Georgia
2 pkgs. Uncle Ben’s Wild Rice Mix, prepared according to package instructions
2-3 lbs. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
16 oz. sour cream
2 cans Cream of Chicken & Herb soup (or plain Cream of Chicken)
2 sleeves Ritz (or similar) crackers, crushed
1-2 T. poppy seeds
Spray 9×13 baking dish with cooking spray and spread cooked rice evenly on bottom. In a bowl, combine chicken, sour cream, and undiluted soups. Spread evenly over rice. Cover with crushed crackers, sprinkle with poppy seeds, and dot all over with butter pats. Bake at 325 degrees for 30 minutes or until hot and bubbly.
Enjoy! This is a delicious casserole that was served to us on our last trip!