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Friday, October 10, 2008

Poppy Seed Chicken Casserole

3 lbs. chicken breasts
1 (16 oz.) carton sour cream
2 cans cream of chicken soup
2 cups rice
4 cups water
1 pkg. Frozen mixed vegetables
1 1/2 c. crushed Ritz crackers (one pack)
1 stick butter
2 tbsp. poppy seeds

Boil chicken 15 to 20 minutes or until thoroughly cooked. Cut chicken into bite-size pieces. Mix chicken, sour cream, rice, water, vegetables and soup together. Spread thinly in greased casserole dish.
In separate dish mix together: crushed crackers, melted butter and poppy seeds. Sprinkle this mixture on top. Bake at 350 degrees for 3 hours.

I actually grill the chicken and season it with salt, pepper and curry powder. I also precook the rice and then heat until bubbly, about an hour to hour and half.

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