Poppy Seed Poultry Casserole

Ingridients

2 cups water

1 cup uncooked long grain white rice

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1 tablespoon poppy seeds

1 teaspoon dried dill weed

4 cups cooked, cubed chicken meat

1/2 cup butter, melted

1 1/2 cups crushed buttery round crackers

Directions

Prep 15 m

Cook 50 m

Ready In 1 h 10 m

Combine water and rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, mix the soup, sour cream, poppy seeds, and dill. Stir in the chicken and cooked rice. Spread the mixture into the prepared baking dish. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole.

Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.