Poppyseed Chicken and Rice

• 1 cup Rice
• 1 can Cream Of Chicken Soup (10 Oz. Can)
• 1 cup Sour Cream
• 2 cups Shredded Cheddar Cheese
• 1 Tablespoon Poppyseed
• 1 teaspoon Dill Weed
• 1/2 teaspoons Each Of Salt And Pepper, Or To Taste
• 4 cups Cooked Chicken Or Turkey, Cut Into 3/4" Cubes
• 1/4 cups Butter Or Margarine
• 1 Tablespoon Poppyseeds
• 40 pieces Ritz Crackers, Crushed (or Other Butter-flavored Crackers)

1. Cook the rice according to package instructions.
2. Preheat oven to 350.
3. Spray a 9x13 pan or a 4-quart casserole dish with cooking spray.
4. Crumble the cooked rice into the pan.
5. Stir together the chicken soup, sour cream, cheese, poppy seeds, dill, and salt and pepper until combined.
6. Add the chicken or turkey.
7. Spoon over the rice.
8. For the topping, melt the butter and add poppy seeds.
9. Stir in the crushed crackers.
10. Set aside.
11. Bake casserole for 20 minutes, then remove it from the oven, add the topping and bake 15-20 minutes longer.

rice, cream of chicken soup, sour cream, cheddar cheese, dill, salt, chicken, butter, poppyseeds, crackers

Taken from tastykitchen.com/recipes/main-courses/poppyseed-chicken-and-rice/ (may not work)